A marriage of two Southern favorites--simply sublime.
Ingredients
1
can (16 ounces) sweet potatoes, drained and mashed
3
eggs, divided
3/4
cup sugar, divided
1
teaspoon cinnamon
1/2
teaspoon ground nutmeg
1/4
teaspoon ground ginger
Easy Pie Crust (recipe follows) or 1 (9-inch) frozen deep-dish pie crust*
2/3
cup KARO® Light or Dark Corn Syrup
2
tablespoons margarine or butter, melted
1/2
teaspoon vanilla
1
cup chopped pecans
*To use prepared frozen pie crust: Use 9-inch deep-dish pie crust. Do not thaw. Preheat oven and a cookie sheet. Pour filling into frozen crust; bake on cookie sheet.
Prep Time
20 minutes
Bake Time
60 minutes, plus cooling
1. Preheat oven to 350°F.
2. In medium bowl combine sweet potatoes, 1 egg, 1/4 cup sugar, cinnamon, nutmeg and ginger; stir until well blended. Spread evenly in bottom of pie crust.
3. In same bowl combine remaining 2 eggs, 1/2 cup sugar, corn syrup, margarine and vanilla; stir until well combined. Stir in pecans. Spoon over sweet potato mixture.
4. Bake 60 minutes or until puffed and set. Cool completely on wire rack.
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