Ingredients
2 c sweet potatoes, peeled, cooked and mashed
2 eggs, slightly beaten
1 c brown sugar, firmly packed
2 tsp pumpkin pie spice
1 can(s) evaporated milk
1 c pecans, finely chopped
2 pie crust, 9″ each
TOPPING
1/4 c sugar
1/2 tsp cinnamon
1 c pecans, roughly chopped
Directions
1. Preheat oven to 425F. Blend together cooled, mashed sweet potatoes and slightly beaten eggs.
2. Beat in brown sugar and pumpkin pie spice.
3. Add evaporated milk and beat until well blended.
4. Fold in pecans.
5. Pour into 2 9-inch pie shells and bake at 425F for 15 minutes. Reduce oven to 350F for an additional 40 minutes.
6. Mix sugar and cinnamon in a bowl. Top pie with rough chopped pecans, cinnamon, and sugar mixture. Then bake for an additional 5 minutes or until inserted knife comes out clean.
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