Pappadeaux Sweet Potato Pecan Pie with Bourbon Sauce Copycat Recipe

Hello lovely people! For now I'm off my Taiwan kick and am back with a copycat recipe from Pappadeaux. I searched the web for this gem and stumbled upon Cdkitchen 's recipe. I used this and had fabulous results! See pictures below. 

Ingredients

My Sweet Potato Recipe 

4 large sweet potatoes

1/4 cup sweetened condensed milk or regular milk

1 stick of melted butter

2 eggs

1 1/2 cup of sugar or brown sugar

1 1/2 teaspoon vanilla extract

cinnamon to your taste

nutmeg to taste

PECAN PIE FILLING

1 1/4 cup sugar

1 1/4 cup 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 cup chopped pecans

BOURBON SAUCE

1 1/2 cup heavy whipping cream

1 cup milk

1 package instant vanilla pudding mix (4-serving size)

3 tablespoons bourbon, brandy or rum

1 teaspoon vanilla paste

Preheat oven to 350 degrees F. Combine mashed sweet potatoes, sugars, and mix. Then add the butter, milk, spices, and vanilla. Mix and taste to see if it is to your liking. Last add the eggs. Beat at medium speed until smooth,

Pour sweet potato filling into the pie shell. 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 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.