Ingredients
1 sheet refrigerated pie crust1-1/2 cups mashed sweet potatoes1/3 cup 2% milk1/4 cup packed dark brown sugar1 tablespoon reduced-fat butter, melted1/2 teaspoon vanilla extract1/4 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground allspice1/4 teaspoon ground nutmegPECAN LAYER:1 large egg, room temperature1/3 cup packed dark brown sugar1/3 cup corn syrup1 tablespoon reduced-fat butter, melted1/4 teaspoon vanilla extract2/3 cup chopped pecans
Preparation
Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge.
In a small bowl, combine sweet potatoes, milk, brown sugar, butter, vanilla, salt and spices. Spread evenly into crust.
For pecan layer, in another small bowl, whisk egg and brown sugar until blended. Add corn syrup, butter and vanilla; mix well. Stir in pecans. Pour over sweet potato mixture.
Bake until a knife inserted in the center comes out clean, 45-55 minutes. Cool completely on a wire rack. Refrigerate at least 3 hours before serving.
