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.



Ingredients:

Filling:

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

PECAN TOPPING

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)

Method:

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.


Serves