Ingredients:
1 1/2 cups boiled peeled and mashed sweet potatoes ( about 3 medium-size)
3 large eggs, slightly beaten
1 cup evaporated milk
1/2 cup dark corn syrup
1/2 cup firmly packed dark brown sugar
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup chopped pecans
1 9″ unbaked pie shells
Directions:
Preheat the oven to 400 F.
In a large mixing bowl, combine the mashed sweet potatoes, eggs, evaporated milk, corn syrup, brown sugar, butter, salt and spices.
Beat with a wooden spoon until smooth and frothy.
Stir in the pecans.
Pour the mixture into the unbaked pie shell and bake for 15 minutes at 400 F.
Reduce the oven temperature to 350 F and continue baking until cake tester inserted in the center comes out clean, about 45 minutes.
Let pie cool before serving.
Delicious with or without whipped cream.
Servings: 6-8
Time preparation: 15 min.
Time total: 75 min.