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Cafe Evangeline's Sweet Potato Pecan Pie

2 to 3 baked sweet potatoes (1 C.)
1/4 C. light brown sugar
2 T. sugar
1 egg (beat until frothy)
1 T. whipping cream
1 T. softened butter
1 T. vanilla
1/4 t. salt
1/4 t. cinnamon
1/8 t. allspice
1/8 t. nutmeg

Pecan Topping:
3/4 C. sugar
3/4 C. dark corn syrup
2 eggs
1 1/2 T. melted butter
2 t. vanilla
pinch of salt
pinch of cinnamon
3/4 C. pecan pieces (better when roasted in oven to make them brown and crunchy)

Combine all ingredients in a mixing bowl and beat on medium speed until batter is smooth (2 to 3 minutes).

Spoon mixture into an 8-inch unbaked pie crust.

To make the topping: Combine all ingredients except pecan pieces in a mixing bowl, beat on low 1 minute. Stir in roasted pecans.

Pour over top of the filling. Bake at 325�F. for 1 3/4 hours or until knife inserted in center comes out clean.
 

    
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