1 1/2 c. mashed canned sweet potatoes
2/3 c. firmly packed brown sugar
1 c. Half and Half
1 tsp. cinnamon
1/2 tsp. allspice
1 tbsp. lemon juice
2 eggs, beaten
1 c. whipping cream
2 tbsp. sugar
1 tsp. vanilla
Pecan halves
Heat oven to 425 degrees. Prepare pie crust according to package directions for filled one crust pie using 9-inch pie pan.
In blender container or food processor bowl with metal blade, combine sweet potatoes, brown sugar, Half and Half, cinnamon, allspice, lemon juice and eggs; blend well. Pour unbaked into pie crust. Bake at 425 degrees for 15 minutes; reduce oven to 350 degrees.
Bake for an additional 30 to 40 minutes or until pie is set in center. Cool completely. In small bowl beat whipping cream with sugar and vanilla until soft peaks form. Garnish pie with whipped cream and pecan halves. Store in refrigerator. Makes 6 to 8 servings.
