1 c. sweet potatoes, cooked & mashed
1/4 c. light brown sugar
2 tbsp. granulated sugar
1 egg, beaten until frothy
1 tbsp. canned milk
1 tbsp. butter, softened
1 tbsp. vanilla
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. nutmeg

Combine ingredients into bowl. beat until batter is smooth. Set aside. 3/4 c. dark corn syrup 3 sm. eggs 1 1/2 tbsp. butter, melted 2 tsp. vanilla Pinch of salt Pinch of cinnamon 3/4 c. pecan pieces

Combine all ingredients except pecans in mixing bowl. Mix thoroughly, approximately one minute. Stir in pecans. Spoon sweet potato filling into unbaked pie shell. Pour the pecan syrup on top. bake on 325 degrees until knife inserted comes out clean, about 1 3/4 hours. Store at room temperature for 24 hours, then refrigerate.