1 23 ounce can sweet potatoes, drained (2 cups)
4 tablespoon margarine, melted
3 eggs
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
3/4 cup milk
1 teaspoon vanilla
1 9 inch pie shell, baked
1/4 cup chopped pecans
BOURBON CREAM SAUCE:
3/4 cup half and half cream
1/2 cup milk
1 4 ounce pkg. instant French vanilla or vanilla pudding mix
2 tablespoon bourbon or rum
Use a food processor or fork to mash sweet potatoes together with melted margarine. Blend in eggs, sugar, cinnamon and nutmeg. Add milk and vanilla. Pour mixture into baked pie shell. Microwave on 70% (medium high) 7 minutes. Sprinkle pecans over surface of pie. Rotating midway through cooking, microwave on 70 % (medium high) 6 to 8 minutes or until center no longer jiggles. Top with Bourbon Cream Sauce.
Makes 8 servings.
In a mixing bowl, whip together cream, milk, pudding mix and bourbon. Refrigerate until slightly thickened.Serve on or beside slices of pie.
Makes 1-1/2 cups.
NOTE:
Combine remaining 1/2 pudding mix with 1 cup of milk to make 2 servings of pudding.