Recipe information
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
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Preparation
Step 1
Preheat oven to 400°F. Bake crust until pale golden, about 8 minutes; set aside. Reduce oven temperature to 350°F.
Step 2
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.
Step 3
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.