9-inch crust
Sweet potato filling
Pecan filling

SWEET POTATO FILLING:

1 c. mashed sweet potatoes
1/4 c. brown sugar
1 egg
1 tbsp. milk
1 tbsp. butter, softened
1 tbsp. vanilla
1/4 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. nutmeg

Combine all ingredients. Mix with mixer at medium speed for 2 to 3 minutes, or blend in blender. Do not over beat. Spread evenly into pie crust.

PECAN FILLING:

1 c. corn syrup
2 eggs
1 1/2 tbsp. butter, melted
2 tsp. vanilla
Dash of salt and cinnamon
3/4 c. pecan halves and pieces

Combine all ingredients except pecans in mixing bowl or blender. Sprinkle pecans over sweet potato filling. Pour mixture over pecans and filling. As pie bakes, pecans will rise to top.

Bake at 325 degrees until knife inserted comes out clean, about 1 hour and 15 minutes. Cool. Serve plain or with topping. Makes 1 (9-inch) pie.