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Cafe Evangeline Sweet Potato Pecan Pie

RG

Ingredients

Pie

  • 2 to 3 baked sweet potatoes (1 cup)
  • 1/4 cup light brown sugar
  • 2 tablespoon sugar
  • 1 egg (beat until frothy)
  • 1 tablespoon whipping cream
  • 1 tablespoon softened butter
  • 1 tablespoon vanilla extract
  • 1/4 tablespoon salt
  • 1/4 tablespoon cinnamon
  • 1/8 tablespoon allspice
  • 1/8 tablespoon nutmeg

Pecan Topping

  • 3/4 cup sugar
  • 3/4 cup dark corn syrup
  • 2 eggs
  • 1 1/2 tablespoons melted butter
  • 2 tablespoons vanilla extract
  • pinch of salt
  • pinch of cinnamon
  • 3/4 cup pecan pieces (better when roasted in oven to make them brown and crunchy)

Instructions

  1. Combine all ingredients in a mixing bowl and beat on medium speed until batter is smooth (2 to 3 minutes).
  2. Spoon mixture into an 8-inch unbaked pie crust.
  3. To make the topping: Combine all ingredients except pecan pieces in a mixing bowl, beat on low 1 minute. Stir in roasted pecans.
  4. Pour over top of the filling.
  5. Bake at 325 degrees F for 1 3/4 hours or until knife inserted in center comes out clean.


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