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Sweet Potato Pecan Pie with Bourbon Sauce

1 1/4 cups cooked, mashed sweet potatoes (about 2 medium potatoes)
1/4 cup each: brown sugar and granulated sugar
1 egg, lightly beaten
1/4 cup whipping cream
1/4 teaspoon vanilla
Pinch of salt
3/4 teaspoon each: ground cinnamon, allspice and nutmeg
3 tablespoons (1 1/2 ounces) softened butter
1 unbaked pie crust for a single-crust 10-inch pie
Pecan Pie Filling and Bourbon Sauce (recipes follow)

Preheat oven to 325 degrees. Combine sweet potatoes, sugars, egg,
cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in
electric mixer bowl and beat at medium-low speed until smooth; do
not overmix.

Spoon sweet potato filling into pastry-lined pie pan. Fill shell
evenly to the top withPecan Filling. Bake 1 1/2 hours or until a
knife inserted in center of pie comes out clean. Store pie at room
temperature 24 hours. Serve pie slices with Bourbon Sauce on top
or on the side. Makes 8 to 10 servings.

Pecan Pie Filling

1 1/4 cups each: sugar and dark corn syrup
3 eggs, lightly beaten
3 tablespoons unsalted butter, softened
1/4 teaspoon vanilla extract
Pinch of salt
3/4 teaspoon ground cinnamon
1 1/4 cups chopped pecans

Combine sugar, syrup, eggs, butter, vanilla, salt and cinnamon in
electric mixer bowl and beat on low speed until syrup is opaque,
about 4 to 5 minutes. Stir in pecans, mixing well.

Bourbon Sauce

1 1/2 cups whipping cream
1 cup milk
1 (4-serving-size) package instant vanilla pudding mix
3 tablespoons bourbon, brandy or rum
1 teaspoon vanilla extract

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 shouldn't be runny). Sauce should
be made 1 hour before use; it will thicken as it sits.


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