Free Online Recipes

Ingredients:

• 1 frozen deep-dish pie crust, thawed, pierced all over with fork
• 1 1-pound red-skinned sweet potato, 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

Directions:

• 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.