Shelly's Recipe

OLD-FASHIONED SWEET POTATO PIE

Category: Pies - Fruit

1 unbaked deep-dish pie shell
1 cup mashed, cooked sweet potatoes, about 1 lb
1/2 cup packed brown sugar
1/2 cup softened butter
1/2 tsp salt, cinnamon and allspice
1 tsp vanilla extract
1/3 cup milk
1/3 cup corn syrup
3 eggs, lightly beaten

Cream butter and brown sugar in a bowl until light and fluffy. Blend in potato and eggs. Add remaining ingredients; mix well. Pour into pie shell. Bake at 425 for 10 minutes. Reduce heat to 325 and bake 35-45 minutes longer or until well set.

Variation: SWEET POTATO PECAN PIE – After cooking potatoes, mash and add sugar and next 5 ingredients; spread into prepared crust. OMIT the milk altogether. INCREASE corn syrup to 3/4 cup and decrease eggs to 2. Whisk them together to blend and stir in 1 cup pecan halves. Pour syrup mixture over potato mixture and bake until filling is set, puffed and brown, about 45 minutes. Cool pie completely. Serve at room temperature or refrigerate up to 1 day and serve cold.