Pecan-Crusted Sweet Potato Pie

• 1 1/2 cups mashed cooked sweet potato (about 3/4 pound)
• 1/3 cup packed dark brown sugar
• 3 tablespoons evaporated fat-free milk
• 3/4 teaspoon pumpkin-pie spice
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup packed dark brown sugar
• 1/2 cup light-colored corn syrup
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 large egg
• 1/2 cup chopped pecans

1. Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.
2. Preheat oven to 350u0b0.
3. Combine sweet potato and next 5 ingredients (sweet potato through 1 egg) in a food processor, and process until smooth. Spoon mixture into prepared crust. Combine 1/2 cup brown sugar and next 5 ingredients (1/2 cup brown sugar through 1 egg); stir well with a whisk. Stir in pecans. Pour pecan mixture over sweet potato mixture. Bake at 350u0b0 for 1 hour or until almost set; shield edges of piecrust with foil after 20 minutes. Cool on a wire rack.

potato, brown sugar, milk, pumpkinpie spice, salt, egg, brown sugar, lightcolored corn syrup, vanilla, ground cinnamon, salt, egg, pecans

Taken from www.myrecipes.com/recipe/pecan-crusted-sweet-potato-pie (may not work)