PAPPADEAUX SWEET POTATO PECAN PIE WITH BOURBON SAUCE
Adapted from source: Houston Chronicle

FOR THE SWEET POTATO FILLING:
1 1/4 cups cooked mashed sweet potatoes (2 medium)
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 allspice
3/4 teaspoon nutmeg
3 tablespoons softened butter
1 (9-10-inch) single crust pastry, unbaked

Heat oven to 325 degrees F.

Combine mashed sweet potatoes, sugars, egg, cream, vanilla extract, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix.

Spoon sweet potato filling into the pastry-lined pie pan. Set aside while preparing pecan filling.

FOR THE PECAN PIE FILLING:
1 1/4 cups granulated sugar
1 1/4 cups 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 cups chopped pecans

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

Fill shell evenly to the top with pecan filling (spread over the sweet potato filling).

Bake 1 1/2 hours or until a knife inserted into the center of the pie comes out clean. Cool completely, then refrigerate pie for 24 hours.

About one hour before serving, bring pie to room temperature and prepare Bourbon Sauce. (recipe follows).

TO SERVE:
Serve pie slices with Bourbon Sauce on top or to the side.

BOURBON SAUCE

1 1/2 cups heavy (whipping) cream
1 cup milk
1 (4-serving size) box 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 extract 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.