Sweet Potato Pecan Pie

• 1 sheet refrigerated pie pastry
• 2 cans (15-3/4 ounces each) sweet potatoes, drained
• 3 eggs
• 1 cup packed brown sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2/3 cup light corn syrup
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 1 cup pecan halves

1. On a lightly floured surface, roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate.
2. In a small bowl, mash the sweet potatoes. Beat in 1 egg, 1/3 cup brown sugar, cinnamon and ginger. Set aside.
3. In another small bowl, combine remaining eggs and brown sugar. Add the corn syrup, butter and vanilla and mix well. Stir in pecans. Pour sweet potato mixture into pastry shell; top with pecan mixture.
4. Bake at 350u0b0 for 60-70 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

pastry, sweet potatoes, eggs, brown sugar, ground cinnamon, ground ginger, light corn syrup, butter, vanilla, pecan halves

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