This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Copycat Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce
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- #31827
Can't decide between sweet potato pie and pecan pie? Why not combine them and throw in a creamy bourbon sauce for good measure!
serves/makes:
ready in:
2-5 hrs
2-5 hrs
11 reviews
2 comments
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
directions
Preheat the oven to 325 degrees F.
Place the pie pastry in a pie pan.
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.
Spread the sweet potato filling in the pie crust.
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.
Pour the pecan mixture over the sweet potato filling, spreading it to the edges.
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.
Remove the pie from the oven and let cool on a wire rack.
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.
Cut the pie into slices and serve with the bourbon sauce.
recipe tips
Experiment with different spices like ginger or cloves.
To make mini pies, use a muffin tin and adjust the baking time accordingly.
For a boozy twist, soak the pecans in bourbon before adding them to the pie for an extra kick of flavor.
Let the pie cool before slicing and serving. It can be warm but it should not be hot.
In a hurry? Use canned pumpkin pie filling and omit the granulated sugar, cinnamon, allspice, and nutmeg.
common recipe questions
Can I use canned sweet potatoes instead of fresh ones?
Yes, just be sure to drain them well before mashing.
How do I cook and mash the sweet potatoes?
You can bake, boil, or microwave the sweet potatoes until they are soft. Then peel and mash them with a fork or potato masher until smooth.
Why does the pecan layer need to be mixed for 4-5 minutes?
It helps to thicken the mixture and incorporate air, resulting in a lighter and fluffier pecan layer.
Can I add other nuts instead of pecans?
You can substitute pecans with other nuts like walnuts or almonds if you prefer.
How can I tell when the pie is done baking?
The pie is done baking when a knife inserted in the center comes out clean. The filling should be set and slightly firm to the touch.
Can I make the bourbon sauce ahead of time?
You can make the bourbon sauce ahead of time and store it in the refrigerator. Just reheat gently and mix well before serving.
Do I have to use bourbon in the sauce?
No, if you prefer not to use alcohol, you can substitute the bourbon with 1 tsp (or more if desired) rum extract or additional vanilla extract for flavor.
How should I store leftovers of this pie?
Store leftover pie slices in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven before serving (can also be served cold or at room temperature).
Can I freeze this pie?
Yes, the pie can be frozen. Wrap it well in plastic wrap and then inside another airtight container or wrapping. Freeze for up to 3 months. Thaw overnight in the refrigerator.
tools needed
Pie Pan: For baking the pie crust and the filling, making sure it holds its shape while being filled with the sweet potato and pecan layers.
Large Mixing Bowls: At least two are needed - for mixing the sweet potato filling and the pecan filling separately.
Electric Mixer: For beating the sweet potato layer and the pecan layer.
Measuring Cups and Spoons: For measuring out ingredients such as the sugars, heavy cream, vanilla extract, cinnamon, and salt.
Spatula: For spreading the sweet potato filling evenly in the pie crust and for folding in the pecans into the pecan filling.
Knife: To slice the pie for serving after it has cooled.
Cooling Rack: For cooling the pie after baking.
Whisk: For combining and mixing ingredients for the bourbon sauce.
Saucepan (optional): If you prefer to warm the bourbon sauce slightly before serving, a saucepan can be used to gently heat it.
what goes with it?
Candied Pecans: If you want even more pecan flavor, sprinkle some candied pecans on top.
Whipped Cream: A simple dollop adds a touch of sweetness that balances the richness of the pie.
Coffee: A hot cup of freshly brewed coffee would complement the dessert nicely. The bitterness of the coffee would enhance the sweetness of the pie.
Spiced Tea: Serve with a hot spiced tea to echo the warm spices in the pie.
Cheese Board: Include some creamy cheeses, like brie or goat cheese, on a cheese board.
Chocolate Sauce: Drizzling some chocolate sauce over the pie can add a decadent twist.
beverage pairings
Wine Pairings
Sweet Riesling: Look for one with hints of peach and honey to really complement the flavors of sweet potatoes and pecans in the pie.
Chardonnay: A buttery, oaky Chardonnay will balance the heavy whipped cream and vanilla in your bourbon sauce. Just make sure it has nice, ripe fruit flavors like apple or pear.
Malbec: With its dark berry flavors and a touch of spice, a fruit-forward Malbec can stand up to the richness of the pecans and the sweetness of the filling without getting overwhelmed.
Other Alcohol Pairings
Bourbon: Since you're already using it in the sauce, why not enjoy a little glass on the side? A smooth bourbon with sweet vanilla and caramel notes will echo the flavors in your pie.
Pecan Porter: This nutty beer will play nice with the pecans in your pie and add an extra layer of deliciousness. Look for one that's rich but not too heavy.
Spiced Rum: A spiced rum will bring in a warm kick to your dessert experience without being too overwhelming. It pairs beautifully with the cinnamon and nutmeg in your pie.
Non-Alcoholic Pairings
Chai Tea: Its flavors of cinnamon, cardamom, and ginger will happily pair with the spices from your pie.
Pumpkin Smoothie: Keep the fall vibes going! A smoothie made with pumpkin puree, yogurt, and a dash of cinnamon can be a flavorful way to enjoy the sweet potato pie experience without the alcohol.
Maple Milkshake: A milkshake made with vanilla ice cream, milk, and a swirl of maple syrup ties in beautifully with the sweet and nutty elements of your pie.
nutrition data
919 calories, 51 grams fat, 111 grams carbohydrates, 9 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
December 9, 2014
Amazing PIE, I have made it twice now. I prefer not using the Bourbon but everything else is amazing!
April 13, 2014
This is the best recipe for sweet potato pie on the internet! Must try it!
November 3, 2013
This definitely makes two pies so you'll need two crusts. The pie filling is incredible. Like nothing I've ever tasted. I made this to test it out before the holidays and I think I'll have to make it a few more times, you know, for quality assurance :)
February 3, 2013
EXCELLENT!!!!& DELICOUS!!!!!
November 23, 2012
Personally, this is the best pie recipe I've ever tried. If you have the pecan pie topping left over, just add more pecans and make a pecan pie. It, too, is the best pecan pie I've ever had. I make this and share around. Have always gotten compliments and requests for the recipe. Be sure to get good bourbon. I actually use pure cane syrup produced locally instead of dark corn syrup. I try to use local whatever possible. And for the pecan pie filling, I heat it up to praline stage then add it slowly to the eggs and then the pecans. Makes it SOOO much better.
December 29, 2010
I don't know what's he matter with me because I went looking for a pumpkin pie receipt, but found Pappadeaux's Sweet Potato Pecan Pie with Bpirbpm Sauce Receipe.(I didn't make it TOTALLY to specks,I used walnuts in the sauce and omitted the Bourbon, because it was going to chuech) It was a standout for looks, and even better eating. This pie gets better with each passing day the the frig. What a great find! Of course, it the "new best special pie that Miss Ett bring to all occassions. Don't you know!
December 18, 2010
WOW is the way to describe this pie! This recipie will make 2 pies, one deep dish and another regular. Made this for my family and it was a winner. It is REALLY good and the bourbon sauce tops it off. I actually thought the sauce was something you pour or drizzle on but it's more of a whipped topping. It is to die for!!! Great topping for a great pie!
The recommended single pie shell is not sufficient for this receipe;you need to plan on makings two pies and splitting the ingredients between the two pie shells. Otherwise, the recipe was good and enjoyed by all!
November 27, 2010
I made it for Thanksgiving and it didn't last long. I suggest using a deep dish pie shell. It turned out great.
November 22, 2010
I am a cook so I was astonished when I actually tasted the pie and it wasn't the same old production line dessert. Awesome.
Question - should this be a regular pie or a deep dish pie?
November 6, 2010
I have had this several times at the Pappa Deaux restaurant. I made it for my family and it was wonderful. I can't wait until Thanksgiving to make it again.
December 29, 2009
I made this for my family this Christmas...next time I will use a large tart dish as there was to much filling for a 9 inch pan. Also place a piece of foil under a cookie pan...just in case it drips. It is really easy just think of this pie as two pies in one!!!! Worth the money and effort!