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• 1 cup light brown sugar, firmly packed
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3/4 teaspoon dark corn syrup (Karo®)
• 3 tablespoons softened butter
• 1 cup cooked sweet potatoes, mashed
• 3 eggs
• 1 unbaked 9-inch deep dish or 10-inch regular pie shell
• 1/4 cup chopped pecans

Preheat oven to 400°F.

Combine the brown sugar, cornstarch, salt and spices in a heavy saucepan. Stir in the corn syrup, butter and sweet potatoes. Bring to a boil over mediuim heat, stirring occasionally. Boil for 3 minutes or until slightly thickened.

Slightly beat the egg yolks in a medium bowl with a fork. Mix about half the boiled mixture with the egg yolks. Then mix the egg yolk mixture back into the mixture remaining in the pan. Stir well to combine.

Pour filling into an unbaked 9-inch pie shell, and sprinkle chopped pecans over top. Bake at 400°F for 10 minutes. Then reduce heat to 350°F, and bake for an additional 35 to 40 minutes.

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