Double your pleasure with Sweet Potato Pecan Pie.
November 2008
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Recipe: Sweet Potato Pecan Pie With A Touch Of Something Different
A Favorite Thanksgiving Pie Recipe Made With Jack Daniel’s
What do you get when you combine two favorites—in this case, sweet potato pie and pecan pie? You get a double crowd-pleaser. Add some Jack Daniel’s whiskey, and everyone will want seconds. This recipe was created by Executive Chef Gary Baca of Joe’s Seafood, Prime Steak and Stone Crab in Chicago. You can enjoy it without making a trip to the Windy City. Also try Chef Baca’s Pumpkin Chiffon Pie.
What Is Jack Daniel’s?
Jack Daniel’s is often referred to as Bourbon, but it’s actually a Tennessee whiskey.  Bourbon is an American whiskey made with at least 51% maize (corn) and/or rye, distilled in a continuous still. It was first made in Bourbon County, Kentucky in 1789 by a Scotsman, and was called “American Scottish Whiskey” until the U.S. government officially adopted the name Bourbon in 1963. The main difference between Bourbon and Tennessee whiskey like Jack Daniel’s is that the latter develops a sweetness as it is slowly filtered through large vats of sugar-maple charcoal.
And yes, there really was a Jack Daniel who brewed the stuff. He was quite a ladies’ man, too. You can read all about him at JackDaniels.com.
Joe’s Sweet Potato Pecan Pie Recipe
The concept for this pie concept comes from the grandmother of one of Chef Baca’s friends. When he owned a barbecue restaurant in Los Angeles, Chef Baca heard about the legendary sweet potato pie of a Southern woman. When he first asked her about it, she refused to discuss her secret recipe. One day she came to his restaurant; he chased her as she was leaving and got her to divulged that her secret ingredient was Jack Daniel’s. Chef Baca developed his version of the recipe and added his own twist by combining the Southern favorite with another Southern traditional, pecan pie. As a result, Joe’s Sweet Potato Pecan Pie has two distinct layers. The sweet potato pie layer has just a hint of smokiness flavor from the Jack Daniel’s, and the pecan pie filling on top gives the pie a crunchy, sugary finish. It’s two great desserts in one!
Yields 2 pies.
Ingredients
Sweet Potato Base
- 2 cups baked and peeled sweet
potatoes
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 eggs, beaten
- 2 tablespoons heavy cream
- 2 tablespoons vanilla
- 1/2 teaspoon salt
- Pinch of cinnamon
- Pinch of nutmeg
- Jack Daniel’s Whiskey, to taste
- 2 ounces cold butter, cut into
small pieces
- Two 9-inch uncooked pie shells
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Pecan Topping
- 1 cup sugar
- 1 cup dark brown sugar
- 2 cups corn syrup
- 4 eggs
- 3 tablespoons melted butter
- 1 tablespoon vanilla
- Pinch of salt
- Pinch of cinnamon
- 1/4 cup pecan halves per pie
- 1/2 cup pecan pieces per pie
Preparation
Sweet Potato Base
- Preheat oven to 325°F.
- Purée sweet potatoes in food processor until smooth.
- In kitchen aid mixer with paddle, mix sweet potato purée with all ingredients except butter, until just combined. Do not overmix.
- Add butter and mix. Do not overwork.
- Pour 1 pound of base into pie shells, cover exposed dough with aluminum foil, and bake for 30 minutes.
- Remove from oven, remove foil, and cool at room temperature for 30 minutes.
Pecan Syrup Topping
- In kitchen aid mixer, combine all ingredients except the pecans, and whip at low speed until syrup is opaque.
- Divide syrup evenly in mixing bowls.
- Add pecans to syrup in bowls and refrigerate.
Assemble & Bake
- Preheat oven to 325°F.
- Pour 20 ounces of the pecan syrup on top of each sweet potato pie.
- Bake at 325°F for 1 hour and then increase temperature to 350°F for an additional 40 minutes.
- Cool and store uncovered at room temperature.
Recipes © 2008 Joe’s Seafood, Prime Steak and Stone Crab. Other material
Lifestyle Direct, Inc. All rights reserved. All images are the copyright of their respective owners.
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