*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    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.
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