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Categories:
crust sweet potato golden brown sugar unsalted butter vanilla ground cinnamon ground allspice salt light corn syrup eggs pecan halves
Viewed: 6 - Published at: 8 years agoIngredients
- 1 frozen deep-dish pie crust, thawed, pierced all over with fork
- 1 1-pound red-skinned sweet potato (yam), pierced with fork
- 1/2 cup (packed) golden brown sugar
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 3/4 cup light corn syrup
- 2 large eggs
- 1 cup (about 4 ounces) pecan halves
Method
- Preheat oven to 400F.
- Bake crust until pale golden, about 8 minutes; set aside.
- Reduce oven temperature to 350F.
- Cook sweet potato in microwave on high until tender, about 6 minutes per side.
- Cut potato in half; scoop flesh into medium bowl and mash.
- Measure 1 cup mashed potato; place in large bowl.
- Whisk sugar and next 5 ingredients into mashed potato; spread mixture in prepared crust.
- Whisk corn syrup and eggs in bowl to blend.
- Stir in pecans.
- Pour syrup mixture over potato mixture.
- Bake pie until filling is set, puffed and brown, about 45 minutes.
- Cool pie completely.
- Serve at room temperature or refrigerate up to 1 day and serve cold.
