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Sweet Potato Pecan Pie 2


1/4 butter
1/2 cup brown sugar
1 cup of mashed sweet potatoes
3 eggs, slightly beaten
1/3 cup of corn syrup
1/3 cup of milk
1/2 tsp salt
1 tsp vanilla
1 cup of pecans, broken into pieces
1 unbaked pie shell

Cream the butter and sugar together. Add the sweet potatoes and eggs. Mix well. Combine with syrup, milk, salt, vanilla, and pecans. Line pie pan with the pastry shell. Turn mixture into the pan. Bake for 10 minutes in a 425* oven. After the 10 minutes have expired, reduce heat to 325* and bake for 35 - 45 minutes longer.

FOR REGULAR Sweet potato pie:

OMIT the pecans and INCREASE the amount of potatoes to 1 1/2 cups.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.