Sweet Potato Pecan Pie with Bourbon Sauce
Submitted by PATJ1639
Sweet potato pecan pie: a layer of spiced sweet potato custard topped with classic pecan filling, served with a bourbon-spiked vanilla cream sauce. The ultimate Southern Thanksgiving pie.
YIELD
8 servingsPREP
30 minCOOK
1 hrsREADY
26 hrsSweet potato pecan pie is the Southern Thanksgiving dream, marrying two pie classics into one tall, two-layered slice. A spiced sweet potato custard goes on the bottom, smooth and warm with cinnamon, allspice, and nutmeg. A traditional dark-corn-syrup pecan pie filling crowns the top, baking into that glossy, slightly crackled finish. Every bite gives you both pies in one fork.
The construction matters. Spoon the sweet potato mixture into the unbaked pastry shell first, then pour the pecan filling on top to fill the shell completely. As it bakes, the two layers stay distinct because the densities differ enough to keep them from blending. Ninety minutes at 325°F (165°C) is the right low-and-slow approach. A hotter oven sets the pecan top before the sweet potato custard cooks through.
The bourbon sauce is the move that turns this from a great pie into a memorable one. Vanilla pudding mix beats with cream, milk, bourbon, and vanilla into a silky, boozy sauce that pours over each slice. Make it an hour before serving so it thickens to the right pourable consistency. The pie itself benefits from a 24-hour rest at room temperature before slicing, letting the layers set fully. Pair with hot coffee or, naturally, more bourbon.
Pro Tips
- Roast the sweet potatoes whole rather than boiling. Roasting concentrates the flavor and removes excess moisture that would make a watery custard.
- Mix the sweet potato filling only until smooth. Overmixing incorporates air that can crack the surface during baking.
- Cover the crust edges with foil if they brown too quickly. The 90-minute bake is long enough that edges can scorch.
- The 24-hour rest is non-skippable. The layers need time to firm up so the pie slices cleanly.
Variations
- Substitute maple syrup for the dark corn syrup for a maple-pecan version with deeper flavor.
- Replace bourbon with rum or brandy in the sauce for different boozy notes.
- Top with toasted coconut flakes for a German chocolate cake-leaning finish.
Ingredients
Directions
Preheat oven to 325 Deg F.
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.
To assemble pie, spoon sweet potato filling into the pastry-lined pie pan.
Fill shell evenly to the top with with pecan filling. Bake 1½ 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.
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 to 5 minutes.
Stir in pecans, mix well.
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.
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