Sweet-Potato-Pecan Pie

Name: Sweet-Potato-Pecan Pie
Yield: 8 Servings
Ingredients: 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

By Frances Teasley of North Hollywood CA

October 31, 2001

Recipe notes