Pies: Sweet Potato 31 by Recipe Cottage

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	Sweet Potato 31

		Sweet Potato Pecan Pie with Bourbon Sauce 1 1/4 cups cooked, mashed sweet potatoes (about 2 medium potatoes) 1/4 cup each: brown sugar and granulated sugar 1 egg, lightly beaten 1/4 cup whipping cream 1/4 teaspoon vanilla Pinch of salt 3/4 teaspoon each: ground cinnamon, allspice and nutmeg 3 tablespoons (1 1/2 ounces) softened butter 1 unbaked pie crust for a single-crust 10-inch pie Pecan Pie Filling and Bourbon Sauce (recipes follow) Preheat oven to 325 degrees. Combine sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in electric mixer bowl and beat at medium-low speed until smooth; do not overmix. Spoon sweet potato filling into pastry-lined pie pan. Fill shell evenly to the top withPecan Filling. Bake 1 1/2 hours or until a knife inserted in center of pie comes out clean. Store pie at room temperature 24 hours. Serve pie slices with Bourbon Sauce on top or on the side. Makes 8 to 10 servings. Pecan Pie Filling 1 1/4 cups each: sugar and dark corn syrup 3 eggs, lightly beaten 3 tablespoons unsalted butter, softened 1/4 teaspoon vanilla extract Pinch of salt 3/4 teaspoon ground cinnamon 1 1/4 cups chopped pecans Combine sugar, syrup, eggs, butter, vanilla, salt and cinnamon in electric mixer bowl and beat on low speed until syrup is opaque, about 4 to 5 minutes. Stir in pecans, mixing well. Bourbon Sauce 1 1/2 cups whipping cream 1 cup milk 1 (4-serving-size) package instant vanilla pudding mix 3 tablespoons bourbon, brandy or rum 1 teaspoon vanilla extract 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 shouldn't be runny). Sauce should be made 1 hour before use; it will thicken as it sits.