Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce Recipe

Name: Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: Serves 1 or more
Ingredients: Pie Shells; 2 cups mashed sweet potatoes; Brown Sugar; Sugar; 2 large eggs; Heavy Cream; Vanilla Extract; ½ teaspoon salt; Ground Cinnamon; ½ teaspoon ground allspice; ¼ teaspoon ground nutmeg; 6 tablespoons (3 ounces) unsalted butter; Dark Corn Syrup; Eggs; Unsalted Butter; Pecans; Milk; Vanilla Instant Pudding Mix; Bourbon

Indulge in this decadent clone of Pappadeaux's famous Sweet Potato Pecan Pie! This recipe combines the creamy sweetness of sweet potatoes with the crunchy goodness of pecans, all topped off with a rich bourbon sauce. Best enjoyed after 24 hours to allow the flavors to meld – make it the day before for optimal deliciousness! Prepare to impress your guests with this show-stopping dessert.

Prep Time 30 mins

Cook Time 120 mins

Calories 967.3 kcal

Protein 17g

Rating 3.6 (5 Reviews)

Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce

Pie Shells
2 cups mashed sweet potatoes
Brown Sugar
Sugar
2 large eggs
Heavy Cream
Vanilla Extract
½ teaspoon salt
Ground Cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
6 tablespoons (3 ounces) unsalted butter
Dark Corn Syrup
Eggs
Unsalted Butter
Pecans
Milk
Vanilla Instant Pudding Mix
Bourbon

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How to Make Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce

Preheat oven to 325°F (160°C).
**Sweet Potato Filling:** In a large mixing bowl, combine 2 cups mashed sweet potatoes, ¾ cup packed light brown sugar, ¼ cup granulated sugar, 2 large eggs, 1 cup heavy cream, 1 teaspoon vanilla extract, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground allspice, ¼ teaspoon ground nutmeg, and 6 tablespoons (3 ounces) unsalted butter. Beat on medium-low speed until completely smooth and creamy.
**Pecan Filling:** In a separate bowl, combine 2 cups pecan halves, ½ cup packed light brown sugar, ¼ cup granulated sugar, ¼ cup all-purpose flour, ¼ teaspoon salt, and 2 tablespoons (1 ounce) unsalted butter, cut into small pieces. Mix until well combined.
**Bourbon Sauce:** In a small bowl, whisk together ½ cup bourbon, ¼ cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Adjust sweetness to taste.
**Assemble the Pie:** Pour the sweet potato filling into your prepared 9-inch pie crust.
Evenly distribute the pecan filling over the sweet potato filling, ensuring it reaches the edges.
Bake for 75-90 minutes, or until a knife inserted into the center comes out clean. If the crust is browning too quickly, loosely cover the edges with foil.
Let the pie cool completely on a wire rack. For the best flavor, store at room temperature for at least 24 hours before serving.
Serve chilled slices of pie generously drizzled with the bourbon sauce.