SWEET POTATO PECAN PIE
FILLING: 1c. sweet potato pulp, baked; 1/4c. packed light brown sugar; 2tbsp. granulated sugar; 1/2 egg, beaten; 1tbsp. cream; 1tsp. softened unsalted butter; 1tbsp. vanilla extract; 1/4tsp. salt; 1/8tsp. ground allspice; 1/8tsp. ground nutmeg
SYRUP: 3/4c. granulated sugar; 3/4c. dark corn syrup; 2 eggs, beaten; 1 1/2tbsp. melted unsalted butter; 2tsp. vanilla extract; pinch of salt; pinch of cinnamon; 3/4c. pecan pieces
For filling: Mix all ingredients until smooth. Do not overbeat. Reserve.
For syrup: Combine all ingredients except pecans and blend with paddle in mixer until opaque. Stir in pecans.
Spoon filling into pie shell and then pour syrup over. Bake at 325 until knife inserted in center comes out clean.
