| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pies | 8 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 2 | ts | Cornstarch |
| 1/2 | ts | Salt |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 3/4 | c | Dark Corn Syrup |
| 1/8 | ts | Cloves |
| 3 | tb | Margarine |
| 1 | c | Sweet Potatoes; Mashed |
| 3 | Whole Eggs; slightly beaten | |
| 1/4 | c | Pecans; chopped |
| 1 | 9 In Pie Crust; unbaked |
INSTRUCTIONS
Mix sugar, cornstarch, salt and spices in sauce pan. Stir in corn syrup, butter, and sweet potatoes. Boil for 3 minutes or till slightly thickened. Remove from heat and stir gradually into slightly beaten eggs. Pour into pie shell. Sprinkle pecans over top. Bake at 400 for 10 minutes- reduce heat to 350 and bake 35-40 minutes longer. Recipe by: Dianne Waller Posted to recipelu-digest Volume 01 Number 231 by "dwaller@frontier.gulf.net" <dwaller@frontier.gulf.net> on Nov 9, 1997
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