Yam Pecan Pie
Contributed by: NAPSA
A Yummy Yam Pecan Pie (NAPSA) - How sweet it is-a scrumptious sweet potato, that is. One of nature's most versatile vegetables, the sweet potato, or yam, can be an easy addition to many meals-and a yummy way to include more vegetables in your family's diet.
For a tasty dessert, try adding sweet potatoes to pecan pie. You get the added benefits of this nutritious vegetable without foregoing flavor. This delicious pie is easy to prepare and can be made year 'round, either with fresh or canned sweet potatoes:
- 1 refrigerated 9-inch pie crust
- 1 (15 oz.) can yams (sweet potatoes) drained and mashed OR 1 cup fresh yams, cooked and mashed
- 2 large eggs, divided
- 1/4 cup light brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 3 large egg whites
- 2/3 cup dark corn syrup
- 1/2 cup sugar
- 2 tsp. vanilla extract
- 2/3 cup pecans, chopped
Preheat oven to 350 degrees.
In a mixing bowl, blend together yams, 1 egg, brown sugar, cinnamon and nutmeg. Spread evenly on bottom of pie crust.
In a mixing bowl, beat together remaining egg, egg whites, corn syrup, sugar and vanilla until mixture is frothy. Stir in pecans.
Carefully spoon mixture over yam layer.
Bake for 50 to 60 minutes until filling is set around edges or a knife inserted halfway between the center and edge comes out clean.
Cool and serve.
Serving Size: Makes 8 servings