Sweet Potato Pecan Pie

Makes 8 servings

A combination of two favorite pies - pecan and sweet potato.

Bake Time
60 minutes
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 Karo® Light OR Dark Corn Syrup
2 tablespoons butter OR margarine, melted
1/2 teaspoon pure vanilla extract
1 cup chopped pecans

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.

*To use prepared frozen pie crust: Use 9-inch deep-dish pie crust. Do not thaw. Preheat oven and a cookie sheet. Add filling to frozen crust; bake on cookie sheet.