Sweet Potato Pie Recipe
Ingredients
| Sweet potatoes | 2 Pound | |
| Eggs | 3 | |
| Light corn syrup | 3/4 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| Butter margarine | 1/4 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Pecan halves | 1 Cup (16 tbs) | |
| 1 unbaked 9-inch (23 cm) pie shell | ||
Directions
Cook sweet potatoes covered in saucepan with water until tender.
Drain.
Assemble Pureer.
Process sweet potatoes at HIGH (about 1 1/2 cups or 375 ml).
Preheat oven to 350°F (180°C).
Assemble Blender.
Put all ingredients except 1/2 cup (125 ml) pecans and pie shell into blender container.
Cover and process at GRIND until well mixed.
Pour into pie shell and decorate with remaining pecans.
Bake in preheated oven for 1 hour, or until knife inserted in center comes out clean.
Drain.
Assemble Pureer.
Process sweet potatoes at HIGH (about 1 1/2 cups or 375 ml).
Preheat oven to 350°F (180°C).
Assemble Blender.
Put all ingredients except 1/2 cup (125 ml) pecans and pie shell into blender container.
Cover and process at GRIND until well mixed.
Pour into pie shell and decorate with remaining pecans.
Bake in preheated oven for 1 hour, or until knife inserted in center comes out clean.
Chef
