Maple Pecan Sweet Potato Sweet Potato Jill Jones Filling 1 cup brown sugar 1 t cinnamon 2 T flour 2 1/2 cups mashed sweet potatoes (3 potatoes) 2 slightly beaten eggs 1/4 t salt 1 t nutmeg, fresh 1 5oz. can evaporated milk 1 t vanilla, pure 1/4 t pumpkin pie spice 1 cup chopped pecans 2 T maple syrup Mix sugar, cinnamon, flour salt, nutmeg, and pumpkin pie spice with mashed sweet potatoes. Mix milk, eggs, and vanilla into sweet potato mixture. Pour into unbaked pie shell. Mix pecans and syrup together and spread on top of pie before baking. Bake at 450 degrees for 15 minutes then reduce temperature to 325 degrees for 30 to 45 minutes longer or until done. Pie Crust 1 cup flour 1/2 t salt 1/4 T sugar 1/2 cup shortening 1 egg 1 1/2 T ice water 1/4 T vinegar Mix flour, sugar, and salt. Cut in shortening with fork or pastry cutter until mix is crumbly. Add egg, vinegar, and water. Mix until it comes together, maybe a little sticky. Scrape out of bowl and place on a floured surface. Roll into a ball and wrap in plastic wrap. Refrigerate for 1 hour. Roll out on a floured surface.