Sweet Potato Pecan Pie

Name: Sweet Potato Pecan Pie
Total time: 5 min
Yield: 8 servings
Ingredients: 1 can (16 ounces) sweet potatoes, drained and mashed; 3 egg divided; 3/4 cup sugar, divided; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 (9-inch) deep-dish pie crust*; 2/3 cup Crown® Lily White® or Golden Corn Syrup; 2 tablespoons butter OR margarine, melted; 1/2 teaspoon pure vanilla extract; 1 cup chopped pecans

Beginner • 8 servings • 5 min

Preheat oven to 350°F. Combine sweet potatoes, 1 egg, 1/4 cup sugar, cinnamon, nutmeg and ginger in a medium bowl; stir until well blended. Spread evenly in bottom of pie crust.

Ingredients

1 can (16 ounces) sweet potatoes, drained and mashed
3 egg divided
3/4 cup sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 (9-inch) deep-dish pie crust*
2/3 cup Crown® Lily White® or Golden Corn Syrup
2 tablespoons butter OR margarine, melted
1/2 teaspoon pure vanilla extract
1 cup chopped pecans

Method

Preheat oven to 350°F.
Combine sweet potatoes, 1 egg, 1/4 cup sugar, cinnamon, nutmeg and ginger in a medium bowl; stir until well blended. Spread evenly in bottom of pie crust.
Combine remaining 2 eggs, 1/2 cup sugar, corn syrup, butter and vanilla in same bowl; stir until well combined. Stir in pecans. Spoon over sweet potato mixture.
Bake 60 minutes or until puffed and set. Cool completely on wire rack.