Pappadeaux'S Sweet Potato Pecan Pie With Bourbon Sa

Name: Pappadeaux'S Sweet Potato Pecan Pie With Bourbon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) pie shells, unbaked; Sweet Potato Filling; 1 1/4 cups cooked mashed sweet potatoes (2 medium); 1/4 cup brown sugar; 1/4 cup sugar; 1 egg, lightly beaten; 1/4 cup heavy cream; 1/4 teaspoon vanilla extract; 1 pinch salt; 3/4 teaspoon ground cinnamon; 3/4 teaspoon allspice; 3/4 teaspoon nutmeg; 3 tablespoons butter, softened; Pecan Pie Filling; 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 pinch salt; 3/4 teaspoon ground cinnamon; 1 1/4 cups chopped pecans; Bourbon Sauce; 1 1/2 cups heavy cream; 1 cup milk; 1 (3 1/2 ounce) box vanilla instant pudding mix; 3 3 tablespoons brandy or 3 tablespoons rum; 1 teaspoon vanilla extract

Servings: persons

1 (9 inch) pie shells, unbaked
Sweet Potato Filling
1 1/4 cups cooked mashed sweet potatoes (2 medium)
1/4 cup brown sugar
1/4 cup sugar
1 egg, lightly beaten
1/4 cup heavy cream
1/4 teaspoon vanilla extract
1 pinch salt
3/4 teaspoon ground cinnamon
3/4 teaspoon allspice
3/4 teaspoon nutmeg
3 tablespoons butter, softened
Pecan Pie Filling
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 pinch salt
3/4 teaspoon ground cinnamon
1 1/4 cups chopped pecans
Bourbon Sauce
1 1/2 cups heavy cream
1 cup milk
1 (3 1/2 ounce) box vanilla instant pudding mix
3 3 tablespoons brandy or 3 tablespoons rum
1 teaspoon vanilla extract

1
Preheat oven to 325u00b0F.
2
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
Pecan Filling: Combine all ingredients.
4
Bourbon sauce: Whisk all ingredients together until creamy and smooth.
5
To Assemble: Spoon sweet potato filling into the pastry shell.
6
Fill shell evenly to the top with the pecan filling.
7
Bake at 1 1/2 hours or until a knife inserted into the center of the pie comes out clean.
8
Store pie at room temperature for 24 hours before serving.
9
Serve pie slices with Bourbon Sauce.

1479

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 (9 inch) pie shells, unbaked, Sweet Potato Filling, 1 1/4 cups cooked mashed sweet potatoes (2 medium), 1/4 cup brown sugar, and more.

Yes, Pappadeaux'S Sweet Potato Pecan Pie With Bourbon Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pappadeaux'S Sweet Potato Pecan Pie With Bourbon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions