Ingredients
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1 cup light brown sugar, firmly packed
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2 teaspoons cornstarch
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1/2 teaspoon salt
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1/4 teaspoon cinnamon
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1/4 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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3/4 teaspoon dark corn syrup (Karo®)
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3 tablespoons softened butter
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1 cup cooked sweet potatoes, mashed
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3 eggs
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1 unbaked 9-inch deep dish or 10-inch regular pie shell
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1/4 cup chopped pecans
Instructions
- Preheat oven to 400°F.
- Combine the brown sugar, cornstarch, salt and spices in a heavy saucepan.
- Stir in the corn syrup, butter and sweet potatoes.
- Bring to a boil over mediuim heat, stirring occasionally.
- Boil for 3 minutes or until slightly thickened.
- Slightly beat the egg yolks in a medium bowl with a fork.
- Mix about half the boiled mixture with the egg yolks.
- Then mix the egg yolk mixture back into the mixture remaining in the pan.
- Stir well to combine.
- Pour filling into an unbaked 9-inch pie shell, and sprinkle chopped pecans over top.
- Bake at 400°F for 10 minutes.
- Then reduce heat to 350°F, and bake for an additional 35 to 40 minutes.
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