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• 1/2 cup butter
• 1 cup chopped pecans
• 1 cup cooked, mashed sweet potatoes
• 3 eggs, beaten
• 1/2 cup packed brown sugar
• 1 cup dark corn syrup (Karo)
• 1 teaspoon pumpkin pie spice (see Note below)
• 1-1/2 teaspoons vanilla extract
• 2 tablespoons bourbon whiskey (optional)
• 1 unbaked 9-inch pie shell
• Sweetened whipped cream

Preheat oven to 425°F.

Melt butter in a large, heavy saucepan. All the pecans and cook over low heat, stirring constantly, until butter is golden brown and pecans are toasted.

Remove pan from heat and stir in sweet potatoes, eggs, brown sugar, corn syrup, pumpkin pie spice, vanilla and bourbon, mixing well.

Pour mixture into pie shell. Bake at 425°F for 10 minutes. Reduce temperature to 325° and bake an additional 45 minutes or until center is set. Cool on a wire rack. Serve with sweetened whipped cream, if desired.

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Note: The equivalent of 1 teaspoon pumpkin pie spice is 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice and 1/8 teaspoon nutmeg.

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