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Sweet Potato-Pecan Pie

9 inch pie crust, unbaked

1 large egg
1 1/2 cups mashed, cooked fresh sweet potatoes
1/4 cup sugar
2 tablespoons unsalted butter or margarine, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg

2 large eggs
1/2 cup sugar
1/2 cup dark corn syrup
2 tablespoons unsalted butter or margarine, melted
1 teaspoon vanilla extract
dash ground cinnamon
1 cup pecan halves
1/2 cup heavy cream, whipped stiff

Prepare pie shell; set aside.

In medium bowl, with electric mixer, beat 1 egg until frothy. Add
all the remaining filling ingredients; beat at med. speed until
the mixture is smooth, about 2 minutes.

In medium bowl, with mixer, beat eggs until frothy. Add sugar, corn
syrup, melted butter, vanilla and cinnamon. Beat at low speed just
until mixture is well blended, about 1 min. Stir in pecans. Oven
to 350 degrees.

Pour sweet potato filling unbaked pie shell, spreading evenly.
Spread pecan topping over top. Bake 60-70 min., until set and knife
inserted in center comes out clean.

Remove pie to rack to cool. Just before serving, decorate with
whipped cream.


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