Title: Sweet Potato/squash or Pummpkin Pecan Pie
Categories: None
Yield: 1 Servings

1 8-inch piecrust, use deeper
-pan if you have one, flute
-edges
1 c Mashed sweet
-potato/squash/pumpkin
1/4 c Brown sugar
1 sm Egg beat until frothy
1 tb Heavy cream
1 tb Melted butter
1 tb Vanilla (this was in the
-cookbook but I think 1tea
-?)
1/4 ts Salt and cinnamon
1/8 ts Allspice and nutmeg

--------------------------------PECAN LAYER--------------------------------
3/4 c White sugar
3/4 c Dark Karo syrup
2 sm Eggs
1 1/2 tb Melted butter
2 ts Vanilla
1 pn Salt and cinnamon
3/4 c Pecan halves

Recipe from the Wil mar Neighborhood Center Madison, WI

Combine until smooth and pour into prepared crust.

Pecan layer: Mix all but pecans until opaque. Add pecans and spread over
filling. Bake at 325 until filling is set about 1.5 hours. Watch crust edge
so it doesn't burn. You may want to cover it with foil if it starts to get
to dark. The cookbook said this was a Cajun dessert.

Posted to FOODWINE Digest 11 November 96

Date: Tue, 12 Nov 1996 08:32:38 -0500

From: Laurie Thompson