Pecan-Crusted Sweet Potato Pie

Ingredients

• 0.5 cup light-colored corn syrup 
• 9 inch unbaked cream cheese piecrust 
• 0.3 cup brown sugar dark packed
• 0.5 cup brown sugar dark packed
• 1 large eggs 
• 3 tablespoons evaporated milk fat-free
• 0.3 teaspoon ground cinnamon 
• 0.5 cup pecans chopped
• 0.8 teaspoon pumpkin-pie spice 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.8 pound sweet potatoes and into cooked mashed
• 2 teaspoons vanilla extract 

Equipment

• food processor
• oven
• whisk
• wire rack
• aluminum foil

Directions

1. Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.
2. Preheat oven to 35
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.
4. 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.
5. Pour pecan mixture over sweet potato mixture.
6. Bake at 350 for 1 hour or until almost set; shield edges of piecrust with foil after 20 minutes. Cool on a wire rack.