Sweet Potato Pie
|Sweet potatoes||2 Pound (907 Gram)|
|Light corn syrup||200 Milliliter (3/4 Cup)|
|Firmly packed brown sugar||50 Milliliter (1/4 Cup)|
|Butter/Margarine||50 Milliliter (At Room Temperature, 1/4 Cup)|
|Vanilla extract||1 Teaspoon|
|Pecan halves||250 Milliliter (1 Cup)|
|Unbaked 9 inch pie shell||1|
Cook sweet potatoes covered in saucepan with water until tender.
Process sweet potatoes at HIGH (about 1 1/2 cups or 375 ml).
Preheat oven to 350°F (180°C).
Put all ingredients except 1/2 cup (125 ml) pecans and pie shell into blender container.
Cover and process at GRIND until well mixed.
Pour into pie shell and decorate with remaining pecans.
Bake in preheated oven for 1 hour, or until knife inserted in center comes out clean.