Dessert - Pecan Crunch Bourbon Sweet Potato Pie recipes

Author: James Sandlin  

How to make Pecan Crunch Bourbon Sweet Potato Pie - complete recipe, ingredients, cook time and serving size. Spread into layers of buttery phyllo dough, and topped off with savory sage pecans.

Bourbon Sweet Potato Pecan Pie

Bourbon Sweet Potato Pecan Pie
Two southern Thanksgiving classics collide in a perfectly sweet and easy-to-make pie that has something for everyone at your table.
Provided by: Jazz
Total time: 125 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American,Soul Food
Number of ingredients: 21
  • 1 1/2 large sweet potatoes (about 6 inches long and 4 inches across)
  • 2 tablespoons heavy cream
  • 3 tablespoons butter (melted)
  • 1 egg (beaten)
  • 1/2 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 tablespoons bourbon whiskey
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1 1/2 cups pecan halves
  • 1 cup Karo Light Corn Syrup
  • 1 cup brown sugar
  • 2 eggs
  • 1 tablespoon butter (melted)
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 3/4 cup butter (cut into cubes)
  • 1 1/2 cup flour
  • 1/4 teaspoon sea salt
  • 1 tablespoon cold water
How to cook:
  1. Preheat oven to 400 degrees. Using a fork or knife, pierce sweet potatoes several times then place in oven to roast for about 45 minutes or until tender.
  2. While sweet potatoes roast, make pie crust. Start the crust by incorporating sea salt, flour, and butter until a coarse meal forms. This can be done in a bowl by hand by hand or in a food processor. Add cold water and continue working or pulsing mixture until a dough forms. Shape dough into a disc (like a hockey puck), wrap in plastic, and chill for at least 30 minutes.
  3. Once sweet potatoes are roasted, carefully remove from oven and place in fridge to cool to room temperature. Reduce oven heat to 375 degrees.
  4. Remove pie crust dough from fridge and roll out into about 1/4-inch thickness. Place dough into a 9-inch pie pan and fold or crimp edges, as desired. Place into oven to par bake for about 10 minutes then remove and reduce oven heat to 350 degrees.
  5. While crust par bakes, make sweet potato filling. Remove skin from roasted sweet potatoes and combine with heavy cream, butter, egg, brown sugar, granulated sugar, whiskey, nutmeg, cinnamon, and sea salt. This step can be done with a mixer, by hand, or in a food processor. I recommend using a food processor for the smoothest filling. The result should be thick, custard-like, and free of lumps. If filling is too thin, place in the fridge to stiffen up a bit before assembling pie.
  6. In another bowl, mix together the corn syrup, brown sugar, eggs, butter, vanilla, and cinnamon until smooth and uniform. Stir in pecans.
  7. To assemble pie, spread sweet potato filling into prepared crust. There should be about one inch of space between the top of the sweet potato filling and the edges of the pie crust. Next, gently pour pecan pie filling over top. This layer should be almost flush with the top of the pie pan.
  8. Bake pie for one hour. Top of pie will puff up as it bakes but will settle as it cools. Cool pie completely before cutting.
Notes: Bourbon glazed sweet potato pecan pie, sweet potato pie -2 cups of sweet potatoes, half a cup of butter ,one cup of brown sugar, half a Duration: 27:59

Bourbon glazed sweet potato pecan pie

sweet potato pie -2 cups of sweet potatoes, half a cup of butter ,one cup of brown sugar, half a Duration: 27:59


Sweet potato pie with Bourbon & Pecans! We tried it! We all love a good pie for Duration: 14:58

Pecan Crunch Bourbon Sweet Potato Pie

Pecan Crunch Bourbon Sweet Potato Pie
How to make Pecan Crunch Bourbon Sweet Potato Pie - complete recipe, ingredients, cook time and serving size.
Yields: 1 serving
Number of ingredients: 16
  • 2 pounds sweet potatoes (about 5 small to medium
  • sweet potatoes)
  • 2 tablespoons unsalted butter, softened
  • 3 large eggs
  • 2 egg yolks
  • 1 cup granulated sugar
  • ½ teaspoon fresh ground nutmeg
  • ¼ teaspoon table salt
  • 2-3 tablespoons bourbon
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 2/3 cup whole milk
  • ¼ cup packed dark brown sugar
  • 1 ½ cups chopped pecans
  • 3 tablespoons cane syrup
  • 1 9-inch pie crust, partially baked
How to cook:
  1. 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.
Notes: Bourbon Sweet Potato Pie (with Marshmallow Topping), This bourbon sweet potato pie sits in a crisp and flaky pie crust and tastes extra special with homemade marshmallow creme on top.

Sweet Potato Phyllo Casserole

Sweet Potato Phyllo Casserole
Putting a new twist on a classic with this Bourbon Pecan Sweet Potato Phyllo Casserole. The classic sweet potato casserole filling of bourbon, cinnamon, and a touch of maple. Spread into layers of buttery phyllo dough, and topped off with savory sage pecans. A deliciously updated version of a Thanksgiving classic!
Provided by: Tieghan Gerard
Total time: 130 minutes
Cook time: 100 minutes
Prep time: 30 minutes
Yields: 0 servings
Number of ingredients: 14
  • 4 medium sweet potatoes
  • 3 tablespoons real maple syrup
  • 2 tablespoons bourbon ( (optional))
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup whole milk or cream
  • 6 tablespoons salted butter, melted
  • 2 eggs, lightly beaten
  • 12-18 sheets frozen phyllo dough, thawed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon real maple syrup
  • 1 cup raw pecans, finely chopped
  • 1 tablespoon fresh chopped sage
  • 2 tablespoons cold butter, cubed
How to cook:
  1. 1. Preheat your oven to 400 degrees F. Butter an 8-9 inch spring form pan.2. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool. Reduce the oven temperature to 350 degrees F.3. Peel the skins away from the sweet potatoes and mash well in a large mixing bowl. Mix in the maple syrup, bourbon (if using), vanilla, 1 teaspoon cinnamon, milk, 2 tablespoons butter, and eggs, mixing until combined. Set aside while you prepare the phyllo dough.4. In a small bowl, mix the remaining 4 tablespoons butter and 1/2 teaspoon cinnamon. 5. Place 1 sheet of phyllo dough on a clean counter and brush with the cinnamon butter. Repeat, layering 2 more times, placing the sheets of dough over top of each other. Carefully transfer the buttered phyllo to the prepared pan, gently pressing it to fit inside. Repeat, over lapping each layer 3 more times until you have completely covered the bottom and sides of the pan to create the crust (see above photo) and have used between 12-18 sheets of dough.6. Spoon the sweet potato mixture into center of the phyllo dough. Spread in an even layer. 7. To make the pecans. In a medium bowl, combine the flour, maple, pecans, and sage. Add the butter and use your fingers to mix the butter into the pecans until a crumble forms. 8. Sprinkle the pecans over the sweet potatoes. Transfer to the oven and bake for 30-40 minutes or until the pecans are toasted and the phyllo is golden brown. Serve warm
Notes: Sweet Potato Pecan Pie Recipe, A partially-baked pie crust is filled with a creamy mixture of sweet potatoes, butter, cream, brown sugar, eggs, vanilla, and spices. You can

Bourbon Sweet Potato Pie

Bourbon Sweet Potato Pie
Bourbon sweet potato pie has a unique depth of flavor that is simply irresistible. This dessert is a must-try for Thanksgiving.
Provided by: Haley D Williams
Total time: 165 minutes
Cook time: 90 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 14
  • 1 pie crust
  • 2 pounds sweet potato
  • 2 Tablespoons unsalted butter
  • 3 large eggs (room temperature)
  • 2 egg yolks (room temperature)
  • 1 cup (200 g) granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 Tablespoons (45 mL) bourbon
  • 1 tablespoon molasses
  • 1 teaspoon pure vanilla extract
  • ⅔ cups (160 mL) whole milk (room temperature)
  • ¼ cup (50 g) packed dark brown sugar
  • Serving Size: 1 slice
  • Calories: 411 kcal
  • Carbohydrate: 68 g
  • Protein: 7 g
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Trans Fat: 1 g
  • Cholesterol: 120 mg
  • Sodium: 260 mg
  • Fiber: 4 g
  • Sugar: 39 g
  • Unsaturated Fat: 6 g
How to cook:
  1. Pre-Baked Pie Crust
  2. Add pie dough to plate
  3. Roll pie dough into a 13-inch circle. Transfer to a 9-inch pie plate and press the dough all the way up the sides. Folding any overhanging dough in on itself and crimp the edges
  4. Chill pie dough
  5. Place dough-lined pie plate in the refrigerator to chill until firm, about 40 minutes. Transfer pan to the freezer until very cold, about 20 minutes.
  6. Partially bake pie crust
  7. While the pie plate is in the freezer, preheat your oven to 375° F. Remove pie plate from the freezer and double line it with aluminum foil. Place pie weights on top of the foil. Bake for 30 to 35 minutes or until light golden in color. Transfer to a wire rack to cool and lower oven temperature to 350° F.
  8. Sweet Potato Filling
  9. Cook sweet potatoes
  10. Prick the sweet potatoes with a fork and place them on a paper towel in the microwave. Cook for 5 minutes (full power), then turn the potatoes over and cook for 5 more minutes until tender. Let the potatoes cool for 10 minutes. Halve the potatoes and scoop out the inside. Transfer to a large bowl and discard the potato skins.
  11. Mash sweet potatoes
  12. While the potatoes are still warm, add the butter to the bowl and mash the potatoes until there are a few small lumps.
  13. Make pie filling
  14. In a separate bowl, whisk together eggs, egg yolks, sugar, cinnamon, nutmeg and salt. Add bourbon, molasses and vanilla, and mix until incorporated. Lastly, stir in the milk. Add mixture to bowl of sweet potatoes and mix until combined.
  15. Bake pie
  16. Sprinkle the brown sugar evenly over warm partially-baked pie crust. Pour the sweet potato mixture into the pie shell. Bake pie at 350° F for 45 to 50 minutes. Check the pie after 30 minutes, if the crust is browning, cover it with a crust shield or aluminum foil. The pie is finished baking when the filling is set around the edges, but the center still jiggles slightly when gently shaken. Allow the pie to cool to room temperature, about 2 hours. Slice and serve with a dollop of whipped cream.
Notes: SWEET POTATO PIE WITH BOURBON & PECANS ! FULL RECIPE, Sweet potato pie with Bourbon & Pecans! We tried it! We all love a good pie for Duration: 14:58
Write a comment: