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| SWEET POTATO PIE | ||
| Yields 6-8 servings | ||
| 1-1/2 cups sugar 2 tbsp. all-purpose flour 1 can (5 oz.) evaporated milk 1 egg, lightly beaten 1 tsp. vanilla extract 2 cups mashed cooked sweet potates (about 3 lb.) 1 unbaked pastry shell (9-in.) Glaze: 1/2 cup sugar 2-1/4 tsp. all-purpose flour 2 tbsp. butter or margarine, melted 2 tbsp. evaporated milk 1/4 cup pecan halves |
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| In a bowl, combine sugar, flour, milk, egg and vanilla. Stir in the sweet potatoes. Pour into pastry shell. For glaze, combine the sugar, flour, butter and milk; drizzle over sweet potato mixture. Garnish with pecans. Cover edges of pastry loosely with foil. Bake at 375 for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted near the center comes out clean. | ||