Categories: Desserts, Vegetables, Fruits, Nuts 
      Yield: 8 servings 
  
  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 
           -size 
      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.