As part of my great pie experiment, I decided to try Sweet Potato Pie. The verdict? Its yummy, but very heavy. . . in a potatoey way. If I were to make it again, I'd probably try to go lighter on the sweet potato part.
If you too decide to try out Sweet Potato Pie, I definitely recommend having it cold, and with whipped cream. Mmmmmm, yummy!
Peel and chop your sweet potatoes, and start them cooking with a little water on the stove over medium heat.
While your sweet potatoes soften, put the pecans, 2 tbsps of butter, and 2 tbsps of karo syrup in the food processor. Pulse until the pecans resemble crumbs, and press into the bottom of a deep dish pie plate.
Once the sweet potatoes are soft, mash them. Add butter, brown sugar, karo syrup, eggs, evaporated milk, vanilla extract, and salt. Mix well.
Pour your filling into your pie plate.
Cook at 375 degrees Fahrenheit for about 40 minutes. The pie should be firm, and not like a custard.