Recipe

Bourbon Pecan Sweet Potato Pie Recipe

Add Step-by-Step Photos	Hayleesgrandma / All my dishes 1 year, 9 months ago Another pillsbury recipe. Prep:420m Cook:45m Servings:8	Hayleesgran
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Ingredients

1 cup pecans

1/2 cup bourbon whiskey

1 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch thick pieces

1/2 cup water

2 eggs

3/4 cup packed light brown sugar

2 tablespoons light corn syrup

1/3 teaspoon salt

1/3 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/3 cup whipping cream

1 cup whipping cream, whipped

1 Pillsbury® Pet-Ritz® frozen deep dish pie crust (from 12-oz package)

Directions

1. In small bowl, mix pecans and bourbon. Cover and refrigerate 8 hours or overnight.

2. Heat oven to 375°F. In 13x9-inch ungreased baking dish, place sweet potatoes and water; cover with foil. Bake about 45 minutes or until potatoes are tender. Drain water; cool sweet potatoes 10 minutes.

3. Drain pecans, reserving bourbon. In large bowl, mash sweet potatoes; add eggs, brown sugar, corn syrup, salt, cinnamon, ginger and reserved bourbon. Mix well. Gradually stir in 1/3 cup whipping cream, scraping bowl after each addition. Mix 1 minute longer. (Sweet potatoes have a coarse texture, so there will be some small lumps.)

4. Pour filling into frozen pie crust; sprinkle with pecans. Bake about 45 minutes or until filling puffs and is lightly browned and knife inserted in center comes out clean.

5. Cool completely, about 3 hours. Serve with whipped cream. Cover and refrigerate any remaining pie.

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