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The South Beach Diet
The South Beach diet is a diet system invented by Miami-based cardiologist arthur agatston which stresses that one should eat "good carbohydrates" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
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Examples of good foods include, lean beef, skinless poultry, fish and shellfish, mozzarella cheese, peanuts, nonfat yoghurt and certain vegetables, like artichokes, cauliflower and sprouts.

Pappadeauxs Sweet Potato Pecan Pie with Bourbon Sauce

	Category	Nut Recipes
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Ingredients And Procedures

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.

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<h1>Pappadeauxs Sweet Potato Pecan Pie with Bourbon Sauce</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>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. </TD></TR></TBODY></TABLE> 
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