A. FILLING:

1 frozen pie crust
1 can sweet potatoes (1 c. pulp)
1/4 c. light brown sugar
2 tbsp. sugar
1/2 egg beaten until frothy
1 tbsp. heavy cream
1 tbsp. vanilla extract
1/4 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. nutmeg

B. PIE SYRUP:

3/4 c. sugar
3/4 c. dark corn syrup
2 small eggs
1 1/2 tbsp. melted unsalted butter
2 tsp. vanilla
Pinch cinnamon
3/4 c. pecan pieces

1. Combine A in cuisinart (or blender or electric mixer) and puree until smooth 1 - 2 minutes.

2. Pour filling into pie crust, smooth top.

3. Combine B and blend 1 minute.

4. Stir in pecans to blended B.

5. Pour syrup on top.

6. Bake at 325 degrees for 1 3/4 hours or until knife comes out clean. Cool. Can be unrefrigerated for 24 hours.