Southern Comfort Sweet Potato Pecan Pie Recipes

SWEET POTATO PECAN PIE

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.

SWEET POTATO PECAN PIE

Steps:

• On a lightly floured surface, roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate. , In a small bowl, mash the sweet potatoes. Beat in 1 egg, 1/3 cup brown sugar, cinnamon and ginger. Set aside., In another small bowl, combine remaining eggs and brown sugar. Add the corn syrup, butter and vanilla and mix well. Stir in pecans. Pour sweet potato mixture into pastry shell; top with pecan mixture. , Bake at 350° for 60-70 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

SOUTHERN COMFORT SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sweet potatoes in a large bowl. Beat with an electric mixer until light and fluffy. Mix in the butter, cinnamon, orange juice, eggs, salt, and liqueur. Transfer to a 2 quart casserole dish. Mix the pecans and brown sugar in a small bowl, and sprinkle evenly over the sweet potato mixture.
• Bake 30 to 40 minutes in the preheated oven, or until center is firm and edges are lightly browned.

SOUTHERN COMFORT SWEET POTATOES

Steps:

• Preheat oven to 350F.
• Put sweet potatoes in a large bowl and mash well.
• Keep mashing, adding in the butter, cinnamon, orange juice, eggs, salt, and Southern Comfort.
• Put mixture in a 2 quart casserole dish.
• Combine the pecans and brown sugar together in a small bowl, and sprinkle over the sweet potato mixture.
• Bake 30 to 40 minutes, or until the center has set and the edges are light brown.

SOUTHERN COMFORT SWEET POTATO PECAN PIE

Steps:

• 1. To make the candied pecans: Preheat the oven to 350ºF. Line a baking sheet with foil or parchment paper and set aside.2. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, water, and cayenne until blended. Add the nuts and toss to coat. Transfer the nuts to the baking sheet and arrange in a single layer. Bake for 8 minutes. Remove, toss the nuts, and return to the oven so that more of the sugar can bake onto the nuts, about 5 minutes. Slide the foil and nuts off the baking sheet and onto a rack. After the nuts are cool, coarsely chop and set aside. 3. To make the crust: In a medium bowl, whisk together the flour and salt. Add the shortening and butter. Using your fingers or a pastry blender, work the shortening and butter into the flour mixture until crumbly and some pea-size pieces of fat remain. If time permits, chill the flour mixture for 30 minutes.4. Drizzle the ice water over the flour mixture, 1 tablespoon at a time, mixing until all the flour is moistened and the pastry just clears the side of the bowl (1 to 2 teaspoons water can be added if needed). Using lightly floured hands, gather the dough into a ball. Shape into a disk, wrap in plastic wrap, and chill for 1 hour. 5. Remove the dough from the refrigerator and, if needed, soften slightly for easier handling. Roll the dough out to a 12-inch circle on a lightly floured board, between 2 sheets of parchment paper or heavy-duty plastic wrap, or on a pastry cloth with a cloth-covered rolling pin. Transfer the dough to a 9-inch pie pan and ease into the pan. Trim the overhanging edge of pastry about 1/4 inch from the pan's rim. Chill the crust while making the filling.6. Preheat the oven to 350ºF.7. To make the filling: In a stand mixer or with a hand mixer set on medium speed, beat the eggs for about 30 seconds. Beat in the sweet potatoes, sugar, salt, ginger, allspice, vanilla, bourbon, and the evaporated milk until smooth and blended.8. Place the prepared pie shell on a baking sheet. Pour the filling into the chilled pie shell. Bake in the lower third of the oven until the filling is puffed and lightly cracked around the edges and a knife inserted near the center comes out clean, about 1 hour. Transfer to a rack. While the pie is still warm, distribute the nuts over the top and press in lightly to form an even crust. Let cool at least 90 minutes.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.