SWEET POTATO PECAN PIE

By curly

Ingredients

• 1 sheet refrigerated pie pastry
• 2 cans (15 3/4 oz each) sweet potatoes, drained
• 3 eggs
• 1 cup packed brown, sugar, divided
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 2/3 cup light corn syrup
• 1 Tbsp butter, melted
• 1 tsp vanilla extract
• 1 cup pecan halves

Preparation

Step 1

On a lightly floured surface, roll out pastry to fit a 9-inch deep-dish pie plate. Transfer pastry to plate. Trim pastry to ½ inch beyond edge of plate; flute edges. Refrigerate.

In a small mixing bowl, mash the sweet potatoes. Add 1 egg, 1/3 cup brown sugar, cinnamon and ginger; mix well. Set aside.

In another small mixing bowl, combine remaining eggs and brown sugar. Add the corn syrup, butter and vanilla; mix well.

Stir in the pecans. Pour the sweet potato mixture into the pastry shell; top with the pecan mixture.

Bake at 350 degrees for 60 to 70 minutes or until a knife inserted near the center comes out clean. Cool in a wire rack. Refrigerate leftovers.