PECAN CRUNCH BOURBON SWEET POTATO PIE
Yield 1 9 inch pie servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375F. Wrap sweet potatoes in aluminum foil and bake them until completely cooked through. (Cooking time will vary depending on the size of the sweet potatoes, but it will take from 30 to 60 minutes.) Remove cooked sweet potatoes from oven and cool for 10 minutes. Halve each potato crosswise, then insert small spoon between skin and flesh, and scoop flesh into medium bowl; discard skin. Repeat with remaining sweet potatoes; you should have about 2 cups of flesh after removing skin. While potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain. Whisk together eggs, yolks, sugar, nutmeg and salt in medium bowl; stir in bourbon, molasses and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine. Heat partially baked pie crust in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture into pie shell over brown sugar layer. Bake for 15 minutes more. Meanwhile, toss chopped pecans with cane syrup until evenly coated; set aside. Lower temperature to 350F, spread the pecan and cane syrup topping over the top of the pie, then return pie to the oven and continue baking until filling is set around edges but center jiggles slightly when shaken, about 40 minutes. Transfer pie to wire rack; cool to room temperature, about 2 hours, and serve.
SWEET POTATO PECAN PIE
Caramelized pecan topping makes this special!
Provided by Lorrie Sterling
Categories Desserts Pies Sweet Potato Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
- Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
- Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
- Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
- Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.
Nutrition Facts : Calories 518.6 calories, Carbohydrate 60.9 g, Cholesterol 90.9 mg, Fat 29.3 g, Fiber 3.5 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 353.8 mg, Sugar 40.3 g
PAPPADEAUX'S SWEET POTATO PECAN PIE WITH BOURBON SAUCE RECIPE - (4.4/5)
Provided by á-170456
Number Of Ingredients 27
Steps:
- Preheat oven to 325 degrees. Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix. Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4 to 5 minutes. Stir in pecans, mix well. To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with with pecan filling. Bake 1 1/2 hours or until a knife inserted into the center of the pie comes out clean. Store pie at room temperature for 24 hours. Prepare Bourbon Sauce: Combine cream and milk in a large mixing bowl. Slowly whip in pudding mix. Add bourbon and continue whipping. Add vanilla and whip until mixture is well blended to sauce consistency (should not be as firm as pudding, but should not be runny). Sauce should be made about one hour before use; it will thicken as it sits. Serve pie slices with Bourbon Sauce on top or to the side. This recipe yields 8 servings.
MARY DISOMMA
Sweeter and lighter than a pumpkin pie, this pecan-inspired Sweet Potato Pie is sure to impress at your next holiday gathering. Use this recipe when you want to spruce up the dinner table a bit.
Provided by Mary DiSomma
Time 2h45m
Yield Makes one 9-inch pie
Number Of Ingredients 23
Steps:
- Prepare my Favorite Pie Crust recipe. The recipe will make enough dough for two pie shells or one double-crusted pie. You will only need half of the dough for this recipe. Simply freeze the remaining dough for future use.
- Lightly dust your work area with flour and roll the dough into an 11-inch round. Spray a 9-inch pie pan with nonstick cooking spray. Place the dough round in the prepared pan and trim the dough side. Using kitchen scissors, trim the edge of the dough, leaving ¾-inch of overhang. Crimp or flute the side of the dough and refrigerate or freeze for 30 minutes.
- While the pie shell pastry is chilling, preheat the oven to 325 degrees and make the two fillings. In a mixing bowl make the sweet potato filling by combining the mashed sweet potato, butter, vanilla extract, brown sugar, cinnamon, nutmeg, cloves, salt, egg yolk, heavy cream, and granulated sugar. Using a handheld mixer or stand mixer, beat on medium until smooth.
- In another mixing bowl prepare the pecan filling. Combine the remaining ¾ cup sugar, 2 eggs, melted butter, dark corn syrup, salt, cinnamon, and bourbon or vanilla extract. Using a handheld whisk, whisk until combined.
- Remove the lined pie pan from the refrigerator or freezer. Place the pie pan on a baking sheet pan. Spread the sweet potato pie filling evenly in the pie shell. Now sprinkle the chopped pecans evenly over the filling. Using a rubber or silicone spatula, transfer the corn syrup mixture over the pecans, making sure to evenly cover the pecans.
- Transfer the pie, on the sheet pan, to the oven and bake for 1 hour and 15 minutes. The pie should be firm on the top. If needed, bake for a few more minutes.
- Remove the pie from the oven and let cool completely, at least 2 hours. When ready to serve, prepare the whipped cream. Place the cream in a chilled bowl of a stand mixer. Using the whip attachment, whip the cream on medium high speed until soft peaks form. Reduce speed to medium and slowly add the confectioners' sugar and the orange liqueur. Whip until firm peaks form. It's your choice how to use the whipped cream. You can pile it on top of the pie or slice the pie and top each serving with a mound of that delicious whipped cream!
CLASSIC BOURBON SWEET POTATO PECAN PIE
Wow this pie is wonderful. A layer of sweet potato and a layer of pecan pie all in a flaky crust. Serve it warm or cold with Bourbon Sauce
Provided by vnelly
Categories Pie
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 325.
- Prepare Sweet Potato Filling: Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix.
- Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4-5 minutes. Stir in pecans, mix well.
- Prepare Bourbon Sauce: Combine cream and milk in a large mixing bowl. Slowly whip in pudding mix. Add bourbon and continue whipping. Add vanilla and whip until mixture is well blended to sauce consistency (should not be as firm as pudding, but should not be runny). Sauce should be made about one hour before use; it will thicken as it sits.
- To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with with pecan filling. Bake 1 1/2 hours or until a knife inserted into the center of the pie comes out clean. Store pie at room temperature for 24 hours. Serve pie slices with Bourbon Sauce on top or to the side.
CRUNCHY SWEET POTATO PIE
I first tried this delicious pie at a church potluck dinner and was immediately hooked. I've spent many years perfecting my own recipe.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, blend sugar and spices. Beat eggs; add milk and vanilla. Combine the sugar mixture. Stir in potatoes; beat until smooth. Pour into pie crust. Bake for 15 minutes. Reduce heat to 350° and bake for an additional 30 minutes. Combine topping ingredients. Remove pie from the oven; sprinkle with topping. Bake until topping is golden brown, 10-15 minutes. Cool on wire rack. Store in the refrigerator. Serve with whipped topping or ice cream.
Nutrition Facts :
BOURBON SWEET POTATO PECAN PIE
A clone. Make the pie the day before you want to serve as it is best if it can sit for 24 hours at room temperature before serving.
Provided by Andrea
Categories Pie
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 325°F.
- Sweet Potato Filling:Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth (do not overmix).
- Pecan Filling: Combine all ingredients.
- Bourbon sauce: Whisk all ingredients together until creamy and smooth.
- To Assemble: Spoon sweet potato filling into the pastry shell.
- Fill shell evenly to the top with the pecan filling.
- Bake at 1 1/2 hours or until a knife inserted into the center of the pie comes out clean.
- Store pie at room temperature for 24 hours before serving.
- Serve pie slices with Bourbon Sauce.
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- Heat oven to 375°F. In 13x9-inch ungreased baking dish, place sweet potatoes and water; cover with foil. Bake about 45 minutes or until potatoes are tender. Drain water; cool sweet potatoes 10 minutes.
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