Classic Sweet Potato Pie

• 1-2/3 cups pie crust mix
• 1/4 cup finely chopped pecans
• 3 to 4 tablespoons cold water
• 3 large eggs
• 2 cans (15 ounces each) sweet potatoes, drained
• 1 can (14 ounces) sweetened condensed milk
• 1-1/2 to 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Whipped topping and additional chopped pecans, toasted, optional

1. In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate or cast iron skillet. Transfer pastry to pie plate. Flute edges; set aside.
2. In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into pastry.
3. Bake at 425u0b0 for 15 minutes. Reduce heat to 350u0b0; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped topping and toasted pecans if desired.

pie crust, pecans, cold water, eggs, sweet potatoes, condensed milk, pumpkin pie spice, vanilla, salt, pecans

Taken from www.tasteofhome.com/recipes/classic-sweet-potato-pie/ (may not work)