Bourbon Sweet Potato Pecan Pie

• (9 inch) pie shells, unbaked↗1
• Sweet Potato Filling
• cooked mashed sweet potatoes1 1⁄4 cups

  (2 medium)

• brown sugar↗1⁄4 cup
• sugar↗1⁄4 cup
• egg↗1

  lightly beaten

• heavy cream↗1⁄4 cup
• vanilla extract↗1⁄4 teaspoon
• pinch salt↗1 pinch
• ground cinnamon↗3⁄4 teaspoon
• allspice3⁄4 teaspoon
• nutmeg↗3⁄4 teaspoon
• butter↗3 tablespoons

  softened

• Pecan Pie Filling
• sugar↗1 1⁄4 cups
• cups dark corn syrup↗1 1⁄4
• eggs, lightly beaten↗3
• tablespoons unsalted butter, softened↗3
• teaspoon vanilla extract↗1⁄4
• pinch salt↗1
• teaspoon ground cinnamon↗3⁄4
• cups chopped pecans1 1⁄4
• Bourbon Sauce
• cups heavy cream↗1 1⁄2
• cup milk↗1
• (3 1/2 ounce) box vanilla instant pudding mix1
• 3 tablespoons brandy or 3 tablespoons rum↗3
• teaspoon vanilla extract↗1

Step-by-step instructions

1. 1

   Preheat oven to 325°F.

2. 2

   Sweet Potato Filling: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).

3. 3

   Pecan Filling: Combine all ingredients.

4. 4

   Bourbon sauce: Whisk all ingredients together until creamy and smooth.

5. 5

   To Assemble: Spoon sweet potato filling into the pastry shell.

6. 6

   Fill shell evenly to the top with the pecan filling.

7. 7

   Bake at 1 1/2 hours or until a knife inserted into the center of the pie comes out clean.

8. 8

   Store pie at room temperature for 24 hours before serving.

9. 9

   Serve pie slices with Bourbon Sauce.