 Sweet Potato Pecan Pie
Makes 8 servings
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A marriage of two Southern favorites--simply sublime.
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Ingredients
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1
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can (16 ounces) sweet potatoes, drained and mashed
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3
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eggs, divided
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3/4
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cup sugar, divided
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1
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teaspoon cinnamon
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1/2
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teaspoon ground nutmeg
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1/4
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teaspoon ground ginger
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Easy Pie Crust (recipe follows) or 1 (9-inch) frozen deep-dish pie crust*
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2/3
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cup KARO® Light or Dark Corn Syrup
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2
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tablespoons margarine or butter, melted
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1/2
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teaspoon vanilla
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1
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cup chopped pecans
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*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.
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Prep Time
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20 minutes
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Bake Time
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60 minutes, plus cooling
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1. Preheat oven to 350°F.
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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.
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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.
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4. Bake 60 minutes or until puffed and set. Cool completely on wire rack.
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© ACH Food Companies, Inc.
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Printed
from fbnr.com
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