Print Recipe

Cafe Evangeline Sweet Potato Pecan 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)


  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.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.