Sweet Potato Pecan PIE

Ingredients:

1 (9 inch) pie crust – unbaked – deep dish pie plate works best

***Sweet Potato Filling***
1 large egg
1 1/2 cup mashed, cooked fresh sweet potatoes
1/4 cup raw sugar
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg or ground clove

***Pecan Topping***
2 large eggs
1/2 cup raw sugar
1/2 cup brown rice syrup
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract dash ground cinnamon
1 ½ cup pecans chopped

Directions:

Prepare pie shell: set aside. Preheat oven to 350 degrees. Make sweet potato filling: In med. bowl, with electric mixer, beat 1 egg until frothy. Add all the remaining filling ingredients; beat at med. speed until the mixture is smooth, about 2 min. Make pecan topping: In med. bowl, with mixer, beat eggs until frothy. Add sugar, brown rice syrup, melted butter, vanilla and cinnamon. Beat at low speed just until mixture is well blended, about 1 min. Stir in pecans.

To assemble: turn sweet potato filling unbaked pie shell, spreading evenly. Pour pecan topping over top. Bake 60-70 min., until set and knife inserted in center comes out clean. Remove pie to rack to cool.