Saturday, January 21, 2006

Sweet Potato Pecan Pie

This recipe is from Cafe Evangeline in Denver. Someone requested the recipe and it was published in our local paper. I thought it must be good and tried making it on Thanksgiving 2001. It was really delicious and it has been the dessert for all the Thanksgiving thereafter.

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

8 - 9 inch pie crust, unbaked


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


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

Spoon mixture into 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 degrees f for 1 3/4 hours or until knife inserted in center comes out clean.



Anonymous said...

This is great! The first time I had this was in Chicago - Papadeaux restaurant and love it. i will make this for Thanksgiving..Thanks Lily! Sidnee - San Diego, CA

Anonymous said...

Hi aunty Lily.
I tried making this sweet potatoes and pecan pie the first time when I happened to have extra sweet potatoes after making ang koo hueh. I fell inlove with it. I like the cinnamon smell and nutty feeling when I take every bits. I have made it a few times since then. Oh, I use toasted almond instead of pecan. The results are okie.

Thanks for your post aunty.

Merry Christmas to you and family.


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