Indulge in a Southern-inspired treat that combines the comforting flavors of sweet potatoes and the nutty goodness of pecan pie filling—this delightful recipe is a perfect addition to any Southern-themed event such as a Low Country Boil.

This luscious dessert pays homage to the heartwarming traditions of the South, infusing each velvety slice with the essence of Southern charm. With a flaky crust, creamy sweet potato filling, and a generous layer of toasted pecans, this pie is a harmonious blend of textures and tastes, embodying the spirit of togetherness and culinary delight. So, prepare to savor the rich flavors and create cherished memories around the table with our Sweet Potato Pecan Pie, a decadent finale that leaves a lasting impression on your guests’ hearts and palates.

Ingredients:

  • 1 1/4 cups Cooked, mashed sweet ‘taters (about 2 medium potatoes)
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg, lightly beaten
  • 1/4 c heavy (whipping) cream
  • 1/4 t vanilla extract
  • Pinch of salt
  • 3/4 teaspoon Ground cinnamon
  • 3/4 teaspoon Allspice
  • 3/4 teaspoon Nutmeg
  • 3 tablespoons Softened butter
  • 1 unbaked pastry for a single crust 9″-10″ pie shell

Pecan pie filling ingredients:

  • 1 1/4 cup sugar
  • 1 1/4 cups 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

Bourbon sauce ingredients:

  • 1 1/2 c Heavy (whipping) cream
  • 1 c Milk
  • 1 Package instant vanilla pudding mix (4-serving size)
  • 3 T Bourbon, brandy or rum
  • 1 t vanilla extract 

Directions:

  1. Preheat oven to 325 degrees 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 over-mix.
  2. 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 4-5 minutes. Stir in pecans, and mix well.
  3. To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill pie shell evenly to the top with pecan filling. Bake for 1 1/2 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.
  4. Prepare Bourbon Sauce: Combine cream and milk in a large mixing bowl. Slowly whip in the pudding mix. Add bourbon and continue whipping. Add vanilla and whip until the mixture is well blended to sauce consistency (should not be as firm as pudding, but should not be runny). The sauce should be made about one hour before use; it will thicken as it sits.