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How To make Pappadeaux's Sweet Potato Pecan Pie with Bourbon Sauce
1 1/4 c Cooked, mashed sweet 'taters
-(about 2 medium potatoes) 1/4 c Brown sugar
1/4 c Granulated sugar
1 Egg, lightly beaten
1/4 c Heavy (whipping) cream
1/4 t Vanilla extract
Pinch of salt 3/4 t Ground cinnamon
3/4 t Allspice
3/4 t Nutmeg
3 T Softened butter
1 Unbaked pastry for a single
-crust 9"-10" pie shell Pecan filling and Bourbon -sauce (ingredients below)
PECAN PIE FILLING:
1 1/4 c Sugar
1 1/4 c Dark corn syrup
3 Eggs, lightly beaten
3 T Unsalted butter, softened
1/4 t Vanilla extract
Pinch of salt 3/4 t Ground cinnamon
1 1/4 c Chopped pecans
BOURBON SAUCE:
1 1/2 c Heavy (whipping) cream
1 c Milk
1 Package instant vanilla
-pudding mix (4-serving -size 3 T Bourbon, brandy or rhum
1 t Vanilla extract
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 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. 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, 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.
How To make Pappadeaux's Sweet Potato Pecan Pie with Bourbon Sauce's Videos
SWEET POTATO PIE WITH BOURBON & PECANS ! FULL RECIPE ! Ft Kiara & Miles
Sweet potato pie with Bourbon & Pecans! We tried it! We all love a good pie for Thanksgiving and so I was happy to show Kiara how to make one. It did not turn out as well as I wanted so I decided to make it again and include some helpful tips in the video and below:
1. Lay out all your ingredients ahead of time.
2. If you want to cook the potatoes fast peel them first
and cut them in cubes before boiling.
3. Make sure you drain the potatoes of any water
4. Milk or cream makes the pie taste good but if you use
too much your pie will be too runny.
5. A pinch of salt will enhance the flavor when you add
sugar.
6. Brown sugar is not as sweet as white sugar . It is best
to use both . Ideally one cup of each for two pies.
7. Pies should bake for at least ONE hour at 350- 365
depending on your oven.
8. Give yourself two hours to assemble ingredients, mix
and bake.
9. If possible use an electric mixer for your ingredients.
10. Make your own pie shell or buy it raw and frozen
from your supermarket.
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The BEST store bought Sweet Potato PIE is by Patti LaBelle ! Try it if you have not ! makes a great gift as well.
Kitchen tools:
Linen and cotton Kitchen APRON. None fade. Male or female with happy writing $9.99
Kitchenaid Pro HAND electric MIXER : $29.99
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My favorite new POT : Lodge 6 quart enameled Dutch pot ( Long Lasting high quality cast iron) in Oyster White $ 59.99 other brands cost over $100 for this size
Pecan Praline Sweet Potato Pie
Hey Jewel’s welcome back!!! Today I am making Pecan Praline Sweet Potato Pie!!You don’t want to miss this episode. Here are the ingredients:
2-3 medium sweet potatoes
2 eggs
1 1/2 teaspoons of pure vanilla
1 tablespoon cinnamon
1/4 tsp nutmeg
1 cup light brown sugar
1/2 stick melted butter
1/2 package cream cheese softened
1 keebler shortbread crust
Praline topping
1/2 cup light brown sugar
1/2 cup crushed pecans
1/2 cup softened salted butter
2 tsp of flour
Hope you enjoy!!
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Sweet Potato Pecan Pie with Caramel
Oh My, while needing to use up some sweet potatoes I came up with something so very good. It will have to made for the next fall holiday.
Sweet Potato Casserole | Copycat Ruth’s Chris Sweet Potato Casserole
Sweet Potato Casserole Ingredients
1 (29 oz) can sweet potatoes, drained
2 sticks of unsalted butter, melted
⅓ cup milk
¾ cup sugar
1 tsp vanilla extract
2 eggs, beaten
Praline Topping Ingredients:
Half a stick of unsalted butter, melted
⅔ cup brown sugar
⅔ cup all-purpose flour
1 cup chopped pecans
Directions:
In a large bowl, mix sweet potatoes, melted butter, milk, sugar, vanilla extract and beaten eggs until well combined.
Pour sweet potato mixture into a 2-quart baking dish.
For topping: In a separate bowl, combine the melted butter, brown sugar, flour and chopped pecans until mixture becomes crumbly.
Sprinkle topping over sweet potato mixture.
Bake uncovered for 45 -60 minutes in a preheated 350-degree oven until topping is golden brown. Let casserole cool for at least 15 minutes before serving.
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About Me:
I'm married to the love of my life and we recently welcomed our first baby. Every day is an adventure in life AND food!
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sweet potato pie with candy coated walnut topping
Please watch: Reboot, fireboat
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1-lbs sweet potato
1/2 teaspoon ground ginger- all spice
1-teaspoon cinnamon
2 eggs room temperature
3/4 cup white sugar
1/4 cup lite brown sugar
1/2 cup evaporated milk
1-9 inch deep dish pie shell
1/2 shot glass of dark rum- optional
1-teaspoon vanilla
candy walnut topping
1-12 0z chopped walnuts
1/2- cup brown sugar 1 shot dark rum optional
4 ounces water- cold
bake pie 350 degrees 55-60 minutes
or until knife comes out clean
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