 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
I have not tried this recipe. I got this recipe from Tops courtesy of Louisiana Sweet Potato Commission. You can use 15oz of canned yams,drained and mashed for the fresh cooked yams. Ingredients:
1 cup fresh yam, cooked and mashed |
1 (9 inch) refrigerated pie crusts |
2 large eggs, divided |
1/4 cup light brown sugar |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
3 large egg whites |
2/3 cup dark corn syrup |
1/2 cup sugar |
2 teaspoons vanilla extract |
2/3 cup pecans, chopped |
Directions:
1. Preheat oven to 350.
2. Lay pie crust in a 9-inch pie dish.
3. In a mixing bowl, blend together the yams, 1 egg, brown sugar, cinnamon, and nutmeg. Spread evenly on bottom of pie crust.
4. In a mixing bowl, beat together the remaining egg, egg whites, corn syrup, sugar,and vanilla until mixture is frothy. Stir in pecans. Carefully spoon over yam layer.
5. Bake for 50-60 minutes or until filling is set around edges and a knife inserted halfway between the center and edge comes out clean. Cool and serve.
|
|