| | Yam Pecan Pie 1 refrigerated 9 inch pie crust
One 15 ounce can of yams (sweet potatoes) drained and mashed, 1 cup
2 large eggs, divided
1/4 cup of light brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
3 large egg whites
2/3 cup of dark corn syrup
1/2 cup of sugar
2 teaspoons of vanilla extract
2/3 cup of pecans, chopped |
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Preheat your oven to 350ºF. Lay the pie crust in a 9 inch pie dish. In a mixing bowl, blend together the yams, 1 egg, brown sugar, cinnamon, and nutmeg. Spread evenly over the bottom of pie crust. In a mixing bowl, beat together the remaining egg, egg whites, corn syrup, sugar, and vanilla until the mixture is frothy. Stir in the pecans. Carefully spoon over yam layer. Bake for 50 to 60 minutes or until filling is set around the edges or until a knife inserted halfway between the center and the edge comes out clean. Cool and serve. Makes 8 servings |
