Nothing can say Southern hospitality more than this mouthwatering, decadent Sweet Potato Pecan Pie. Flavorful and delicious to the very last bite.
Heat the oven to 400°. Wash and dry the sweet potatoes, then pierce the top of them with a fork. Set the sweet potatoes on a lined baking sheet and then roast them until they are soft, approximately 1 hour, Set aside until cool enough to handle.
Once the sweet potatoes have cooled, peel and roughly chop the potatoes. Place the sweet potatoes in a large mixing bowl. With the mixer running, add the melted butter, eggs, evaporated milk, bourbon, and vanilla. The mixture should begin to look light and fluffy. Scrape down all sides of the mixing bowl, then add the granulated sugar, brown sugar, the cinnamon, salt, nutmeg, ginger, and cloves. Mix again to combine and incorporate the ingredients.
Place the prepared 9 inch homemade or store-bought pie crust into a 9-inch deep-dish pie pan, then transfer the sweet potato mixture into it. Bake for about 50 to 60 minutes on 400°. Let cool to room temperature.
Once the pie has completely cooled to room temperature top with the thick caramel sauce and pecan halves or pieces. Refrigerate until ready to use.
Before serving top with homemade whipped cream
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog