Sweet Potato Pecan Pie w/Sauce
Ingredients
Potato Pie Filling:
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1 1/4 cup cooked, mashed sweet potatoes
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1/4 cup light brown sugar, packed
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1/4 cup granulated sugar
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1 egg, lightly beaten
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1/4 cup heavy whipping cream
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1/4 teaspoon vanilla extract
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1 pinch salt
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3/4 teaspoon ground cinnamon
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3/4 teaspoon ground allspice
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3/4 teaspoon ground nutmeg
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3 tablespoons unsalted butter, softened
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1 (9-10" size) unbaked pie pastry for a single crust
Pecan Pie Filling:
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1 1/4 cup granulated sugar
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1 1/4 cup dark corn syrup
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3 eggs, lightly beaten
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3 tablespoons unsalted butter, softened
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1/4 teaspoon vanilla extract
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1 pinch salt
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3/4 teaspoon ground cinnamon
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1 1/4 cup pecans, chopped
Caramel Sauce:
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1/2 cups pecans, chopped
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7 tablespoon unsalted butter, divided
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1 1/2 cups light brown sugar, packed
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3 Tablespoons All-Purpose flour
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3/4 cups light corn syrup
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2/3 cups evaporated milk
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1 teaspoon vanilla extract
Directions
Potato Pie Filling:
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Preheat oven to 325 degrees F.
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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.
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To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with with pecan filling.
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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.
Prepare Pecan Pie Filling:
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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.
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Stir in pecans, mix well.
Prepare Caramel Sauce:
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Place butter in small pot; heat until melted. Whisk in brown sugar, flour, corn syrup, and evaporated milk until blended.
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Stir in pecans and cook on high 6-8 minutes, stirring 2-3 times, until the sugar is dissolved.
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Drizzle sauce over pie when ready to serve.
