Pie - Bourbon sweet potato pecan pie recipes

Author: Anita Rockwell  

Serve it warm or cold with Bourbon Sauce A 5-star recipe for Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce made with pie pastry, sweet potatoes, brown sugar, sugar, egg, heavy whipping cream, vanilla Rich and creamy spiced sweet potato pie with salted caramel sauce A layer of sweet potato and a layer of pecan pie all in a flaky crust.

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
Total time: 150 minutes
Cook time: 90 minutes
Prep time: 60 minutes
Yields: 8 servings
Number of ingredients: 25

Ingredients:

• 1 1/4 cups sweet potatoes, cooked and mashed (2 md potatoes)
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg, lightly beaten
• 1/4 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon allspice
• 3/4 teaspoon nutmeg
• 3 tablespoons butter, softened
• 1 (9 inch) unbaked pastry for single-crust pie
• 1 1/4 cups sugar
• 1 1/4 cups dark corn syrup
• 3 eggs, lightly beaten
• 3 tablespoons unsalted butter, softened
• 1/4 teaspoon vanilla extract
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1 1/4 cups pecans, chopped
• 1 1/2 cups heavy whipping cream
• 1 cup milk
• 1 (3 ounce) package vanilla instant pudding mix
• 3 tablespoons brandy or 3 tablespoons rum
• 1 teaspoon vanilla extract

Nutrition:

• Calories: 944.4 calories
• Fat: 51.7 grams
• Saturated Fat: 22 grams
• Cholesterol: 204.2 milligrams
• Sodium: 1051.3 milligrams
• Carbohydrate: 114.8 grams
• Fiber: 3 grams
• Sugar: 69.6 grams
• Protein: 8.7 grams

How to cook:

1. Preheat oven to 325.
2. 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.
3. 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.
4. 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.
5. 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.

Notes: Pappadeaux's Sweet Potato Pecan Pie With, 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 …

Tags:

pecan-topped sweet potato pie bourbon sweet potato pecan pie classic bourbon sweet potato pecan pie pappadeauxs sweet potato pecan pie with bourbon sauce copycat pappadeauxs sweet potato pecan pie with bourbon sauce

Copycat Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce

A 5-star recipe for Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce made with pie pastry, sweet potatoes, brown sugar, sugar, egg, heavy whipping cream, vanilla
Provided by: CDKitchen
Total time: 150 minutes
Cook time: 90 minutes
Yields: 8 servings
Number of ingredients: 28

Ingredients:

• 1 (9-10" size) unbaked pie pastry for a single crust
• Sweet Potato Layer
• 1 1/4 cup cooked, mashed sweet potatoes
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg, lightly beaten
• 1/4 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 1 pinch salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground allspice
• 3/4 teaspoon ground nutmeg
• 3 tablespoons softened butter
• Pecan Pie Layer
• 1 1/4 cup sugar
• 1 1/4 cup dark corn syrup
• 3 eggs, lightly beaten
• 3 tablespoons unsalted butter, softened
• 1/4 teaspoon vanilla extract
• 1 pinch salt
• 3/4 teaspoon ground cinnamon
• 1 1/4 cup chopped pecans
• Bourbon Sauce
• 1 1/2 cup heavy whipping cream
• 1 cup milk
• 1 package instant vanilla pudding mix (4-serving size)
• 3 tablespoons bourbon, brandy, or rum
• 1 teaspoon vanilla extract

Nutrition:

• Calories: 919 calories
• Serving Size: per serving

How to cook:

1. Preheat the oven to 325 degrees F.
2. Place the pie pastry in a pie pan.
3. For the sweet potato layer, combine the mashed sweet potatoes, brown sugar, granulated sugar, egg, heavy cream, vanilla, salt, cinnamon, allspice, nutmeg, and butter in a large mixing bowl. Beat on medium speed with an electric mixer until well blended.
4. Spread the sweet potato filling in the pie crust.
5. For the pecan layer, combine the sugar, corn syrup, eggs, butter, vanilla, salt, and cinnamon in a mixing bowl. Beat on low speed for 4-5 minutes or until thick. Stir in the pecans by hand.
6. Pour the pecan mixture over the sweet potato filling, spreading it to the edges.
7. Place the pie in the oven and bake at 325 degrees F for 1 1/2 hours or until a knife inserted in the center comes out clean.
8. Remove the pie from the oven and let cool on a wire rack.
9. Prepare the bourbon sauce while the pie cools. Combine the cream and milk in a mixing bowl. Beat on low speed with an electric mixer. Add the pudding mix with the mixer running. Mix until blended, scraping down the sides as needed. Add the bourbon and vanilla and continue to mix until it is the consistency of a thick sauce. Let the sauce sit for one hour.
10. Cut the pie into slices and serve with the bourbon sauce.

Notes: Bourbon Sweet Potato Pie, You should have about 2 cups of purée. Lower the oven to 350°F. Combine the purée with the melted butter, vanilla extract, eggs, yolk, cream, brown sugar, …

Sweet Potato Pecan Pie

Rich and creamy spiced sweet potato pie with salted caramel sauce
Provided by: Rachel Carr
Total time: 180 minutes
Cook time: 120 minutes
Prep time: 60 minutes
Yields: 16 servings
Number of ingredients: 18

Ingredients:

• 12 dates, soaked for 20 minutes in filtered water
• 2 cups, raw pecans
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 2 cups raw cashews, soaked
• 2 cups cooked sweet potato flesh
• 1 cup coconut milk
• 1 cup coconut oil, melted
• 2 Tablespoons nutritional yeast
• ½ cup bourbon maple syrup (You can also blend ½ cup of dates with ½ cup of water and substitute that.)
• 1 teaspoon lemon juice or apple cider vinegar
• 2 Tablespoons pumpkin pie spice (see recipe above for homemade version)
• 2 Tablespoons soy lecithin granules
• ¼ teaspoon salt
• 1 can full fat coconut milk
• ½ cup bourbon maple syrup
• 2 teaspoons vanilla extract
• 1 teaspoon salt

How to cook:

1. Put the pecans, cinnamon and salt in a food processor and pulse until the nuts are pretty broken up.
2. Drain the dates and add them whole to the food processor and pulse some more until the mixture begins to stick together, and the dates are fully incorporated.
3. Remove from the food processor and press into the bottom of a 9" pie pan.
4. Press down on the mixture well to make sure that the crust is firm.
5. Set aside.
6. Blend all the filling ingredients together in a blender until smooth and pour into the prepared crust.
7. Refrigerate the pie overnight and serve topped with coconut whipped cream if desired.
8. Bring all the caramel ingredients to a boil in a small sauce pan.
9. Turn down the heat and simmer for 20 minutes or until reduced by half.
10. Allow to cool before using.

Notes: Pecan Crunch Bourbon Sweet Potato Pie, Heat partially baked pie crust in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. …

Pecan-Topped Sweet Potato Pie

This is the only Thanksgiving pie you will need!
Provided by: Alanna Taylor-Tobin
Total time: 155 minutes
Cook time: 135 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 24

Ingredients:

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat or whole spelt flour (or use all AP)
• 1/2 teaspoon salt
• 1 1/2 teaspoons sugar
• 4 ounces very cold unsalted butter, in 1/2" dice ((1 stick, 1/2 cup) )
• 4 ounces liquid sourdough starter ((about 1/2 cup))
• 2 pounds sweet potatoes ((3-4 medium) (or 2 cups cooked and mashed sweet potatoes))
• 3 tablespoons unsalted butter
• 3 eggs
• 1/2 cup brown sugar (light or dark)
• 1/4 cup granulated sugar
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 2 - 3 tablespoons bourbon (optional)
• 1 teaspoon vanilla extract
• 2/3 cup whole milk
• 1 cup pecans
• 1/4 cup brown sugar (light or dark)
• 2 tablespoons maple syrup
• 1/8 teaspoon sea salt
• a few pinches flaky salt, such as Maldon
• 1 cup heavy cream
• 1 - 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract

Nutrition:

• Calories: 664 kcal
• Carbohydrate: 72 g
• Protein: 8 g
• Fat: 38 g
• Saturated Fat: 18 g
• Cholesterol: 145 mg
• Sodium: 373 mg
• Fiber: 5 g
• Sugar: 38 g
• Serving Size: 1 serving

How to cook:

1. For the crust:
2. In a large bowl, combine the flours, salt and sugar. Add the butter and rub with your fingertips until the mixture looks like gravel, with some butter worked in and some 1/4" chunks remaining. Gradually add the starter, folding the mixture with a spoon or your hands until it just starts to come together into large clumps, with no floury bits remaining. Gather the dough into a ball, flatten into an 8" disc, wrap in plastic and chill at least 30 minutes. (The dough will keep, refrigerated, for several days, or tuck into a ziploc bag and freeze for up to a couple of months.)
3. On a lightly floured surface, roll out the dough into a 12" round, flouring the top of the dough and the rolling pin as needed. Fit the dough into a 9" pie pan, trim the edge to a 1" overhang, and tuck it under. Flute the crust. Chill in the fridge for 30 minutes, then freeze for 20 minutes.
4. Meanwhile, position a rack in the bottom third of the oven and preheat to 400º. If you have a baking stone, set it on the rack.
5. Place the frozen crust on a rimmed baking sheet, place a round of parchment paper inside the crust, and line with pie weights (or dried beans or cleaned pennies - I keep mine in a cheesecloth bag for easy handling.)
6. Bake the crust until the bottom looks dry and light in color underneath the parchment, 20 - 30 minutes. Carefully remove the weights and continue baking the crust until light golden brown on the bottom, 5 more minutes.
7. For the filling:
8. Prick the potatoes several times with a fork. Place on a small sheet pan lined with parchment paper and roast in the oven at 400º until collapsing and oozing juices, 40 minutes to 1 hour. (They should be quite tender when squeezed with a pair of tongs.) Let cool until handleable, then peel and scoop out two cups of flesh. Add the butter to the warm flesh and mash smooth with a fork (some fibers and lumps are ok.) Set aside.
9. Reduce the oven temperature to 350º.
10. In a medium bowl, whisk together the eggs, sugars, nutmeg and salt until smooth. Whisk in the bourbon, vanilla and milk, then whisk the egg mixture into the sweet potato mixture until combined.
11. Pour the filling into the warm, par-baked crust (this will reduce the baking time and ensure a crisp bottom crust). Place on a baking sheet to catch any drips, and place the baking sheet in the oven, on the baking stone if using. Bake until the filling is puffed and beginning to crack around the edges and the pie wobbles like jello when shaken (but not in a wet, jiggly way), about 45 minutes.
12. Pecan Topping:
13. Spread the pecans on a small baking sheet and toast in the oven until fragrant and crisp, 12 minutes. Let cool until handleable, then use your fingers to break them into small pieces (this results in more regular pieces and less 'dust' than chopping). Combine the pecans in a medium bowl with the sugar, maple syrup and sea salt.
14. When the pie has finished baking, remove it from the oven and sprinkle the pecan mixture evenly over the top. Sprinkle with the pinches of flaky salt. Return to the oven and bake for 10 or 15 more minutes.
15. Let the pie cool at least 2 hours, then slice and serve. (For cleaner slices, chill the pie before cutting.)The pie keeps well in the fridge for up to several days, though the crust will be crispest on the day it is baked.
16. Maple Whipped Cream:
17. Whip the cream either in a bowl with a whisk or in a stand mixer fitted with the whip, until it holds soft peaks. Add the maple syrup to taste and the vanilla extract.

Notes: Bourbon Pecan Sweet Potato Pie Recipe, 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 …