Pecan-Crusted Sweet Potato Pie

Ingredients

• 1 (9-inch) unbaked Cream Cheese Piecrust
• 1 1/2 cups mashed cooked sweet potato (about 3/4 pound)
• 1/3 cup packed dark brown sugar
• 3 tablespoons evaporated fat-free milk
• 3/4 teaspoon pumpkin-pie spice
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup packed dark brown sugar
• 1/2 cup light-colored corn syrup
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 large egg
• 1/2 cup chopped pecans

Preparation

1. Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.
2. Preheat oven to 350°.
3. Combine sweet potato and next 5 ingredients (sweet potato through 1 egg) in a food processor, and process until smooth. Spoon mixture into prepared crust. Combine 1/2 cup brown sugar and next 5 ingredients (1/2 cup brown sugar through 1 egg); stir well with a whisk. Stir in pecans. Pour pecan mixture over sweet potato mixture. Bake at 350° for 1 hour or until almost set; shield edges of piecrust with foil after 20 minutes. Cool on a wire rack.