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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I have a 'stragglers Thanksgiving' that's what I call it at my house every year, writes Frances Teasley of North Hollywood, California. I know a lot of people who, like me, don't have any family nearby. Thirteen years ago I started inviting a few people for dinner. And that small holiday gathering has become a big tradition among my friends. For weekday meals, I look for shortcuts and do-aheads. But for holiday meals, I like to do everything the same day because I love the smell of cooking that fills the house. Ingredients:
1 frozen deep-dish pie crust, thawed, pierced all over with fork |
1 1-pound red-skinned sweet potato (yam), pierced with fork |
1/2 cup (packed) golden brown sugar |
2 tablespoons (1/4 stick) unsalted butter, melted |
1 tablespoon vanilla extract |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
1/4 teaspoon salt |
3/4 cup light corn syrup |
2 large eggs |
1 cup (about 4 ounces) pecan halves |
Directions:
1. Preheat oven to 400°F. Bake crust until pale golden, about 8 minutes; set aside. Reduce oven temperature to 350°F.
2. Cook sweet potato in microwave on high until tender, about 6 minutes per side. Cut potato in half; scoop flesh into medium bowl and mash. Measure 1 cup mashed potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato; spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir in pecans. Pour syrup mixture over potato mixture.
3. Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely. Serve at room temperature or refrigerate up to 1 day and serve cold.
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