Real Vermont Cooking

Filling 1 cup cooked sweet potato 1/4 cup light brown sugar packed 2 tbsp sugar 1 egg beaten 1 tbsp heavy cream 1 tbsp butter softened 1 tbsp vanilla 1/4 tsp salt 1/4 tsp cinnamon 1/8 tsp ground nutmeg Syrup 3/4 cup sugar 3/4 cup dark corn syrup 2 eggs 1 1/2 tbsp butter melted 2 tsp vanilla Pinch of salt Pinch of cinnamon 3/4 cup pecan pieces or halves Combine all the filling ingredients, mix with electric mixer until smooth, and set aside Mix all syrup ingredients except nuts, mix thoroughly on low speed for one – two minutes. When mixed, add in nuts and mix gently. In a pie shell or pie crust in a cake pan, spoon in the sweet potato mixture and spread evenly. Pour syrup on top. Bake at 325 until set in center. Cool and serve

Ingredients 3 eggs 1 cup sugar 1/2 tsp salt 1/3 c. melted butter 1 cup light corn syrup 1 cup pecan pieces or halves 1 tsp vanilla or rum 1 9″ unbaked pie crust Thoroughly beat the eggs, add the sugar, salt, melted butter, and corn syrup. Stir in the pecans and vanilla or rum. Pour in the pie shell and bake for 40-50 minutes at 375 degrees or until a toothpick comes out of the center clean.