Yam Pecan Pie

I have not tried this recipe. I got this recipe from Tops courtesy of Louisiana Sweet Potato Commission. You can use 15oz of canned yams,drained and mashed for the fresh cooked yams.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1  cup  fresh  yam, cooked and mashed
• 1 (9 inch)  refrigerated pie crusts
• 2  large eggs, divided
• 1⁄4 cup light brown sugar
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 3  large  egg whites
• 2⁄3 cup dark corn syrup
• 1⁄2 cup sugar
• 2  teaspoons vanilla extract
• 2⁄3 cup pecans, chopped

Directions

1. Preheat oven to 350.
2. Lay pie crust in a 9-inch pie dish.
3. In a mixing bowl, blend together the yams, 1 egg, brown sugar, cinnamon, and nutmeg. Spread evenly on bottom of pie crust.
4. In a mixing bowl, beat together the remaining egg, egg whites, corn syrup, sugar,and vanilla until mixture is frothy. Stir in pecans. Carefully spoon over yam layer.
5. Bake for 50-60 minutes or until filling is set around edges and a knife inserted halfway between the center and edge comes out clean. Cool and serve.