Adapted from Louisiana Sweet Potato Commission spokesperson, Holly Clegg
Throw in a twist to your typical desserts this holiday season with a different style of Pecan Pie! For a healthy approach, try a graham cracker crust.
1 homemade or refrigerated 9-inch pie crust, such as Wholly Wholesome (unbaked)
1 (15 oz.) can yams (sweet potatoes) drained and mashed or 1 cup fresh yams, cooked and mashed
2 large eggs, divided
1/4 cup light brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 large egg whites
2/3 cup dark corn syrup
1/2 cup sugar
2 tsp. vanilla extract
2/3 cup pecans, chopped
Preheat oven to 350 degrees.
In a mixing bowl, blend together the yams, 1 egg, brown sugar, cinnamon, and nutmeg. Spread evenly on bottom of pie crust.
In a mixing, bowl, beat together the remaining egg, egg whites, corn syrup, sugar, and vanilla until mixture is frothy. Stir in pecans. Carefully spoon over yam layer. Bake for 50 to 60 minutes or until filling is set around edges or until a knife inserted halfway between the center and edge comes out clean.
Cool and serve.
Yield: Makes 8 servings.