SWEET POTATO PECAN PIE

Sweet Pecan Potato Pie

Ingredients 

1 9-inch pie shell, store-bought refrigerated or homemade

Sweet potato layer:

1 large sweet potato, baked

½ cup light brown sugar

2 medium eggs

1/2 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ cup Half & Half

1 tablespoons bourbon

1 tablespoon butter, softened

Pecan layer:

2 medium eggs

1 tablespoon flour

¾ cup dark corn syrup

¾ cup light brown sugar

2 tablespoons melted butter

1 teaspoon vanilla

¾ cups chopped pecans

Directions 

1. Preheat oven to 350 degrees. Fit pie shell into a pie plate and crimp edges.

2. In an electric mixer on medium, beat the sweet potato until fluffy. Mix in sugar and add eggs one at a time. Beat for 2 minutes. Gradually add cinnamon, nutmeg, Half & Half, bourbon and butter. Place mixture in bottom of pie shell and clean mixer.

3. For pecan layer, beat eggs on medium speed until fluffy. Add gradually while beating flour, corn syrup, brown sugar, butter and vanilla. Beat for 2 minutes. Stir in pecans. Pour over sweet potato layer and bake for 1 hour or until center is firm and toothpick comes out clean. Serves 6 to 8.