Sweet southern comfort -- sweet potato pie with a syrupy pecan topping.

Sweet Potato Pecan Pie

3 sweet potatoes
1/4 cup firmly packed brown sugar
1 cup granulated sugar - divided use
1 large egg
1 tablespoon heavy cream
3 tablespoons shortening - divided use
2 teaspoons vanilla extract
1 teaspoon rum flavoring
1/2 teaspoon salt
2 large eggs
2 tablespoons vegetable shortening
2 teaspoons vanilla extract
3/4 cup light corn syrup
3/4 cup chopped pecans
1 (9-inch) unbaked pie shell

1. Preheat oven to 325°F (160°C).
2. Prick 3 sweet potatoes with a fork, place in a microwave-safe bowl, and microwave on HIGH for 10 minutes, or until tender. Cool then peel and mash in a bowl until smooth.
3. Add 1/4 cup brown sugar, 1/4 cup granulated sugar, 1 egg, cream, 1 tablespoon shortening, vanilla, rum flavoring, and salt. Beat on medium speed of an electric mixer for 3 minutes, or until smooth.
4. In another bowl, combine 3/4 cup sugar, 2 eggs, 2 tablespoons shortening, 2 teaspoons vanilla, and light corn syrup. Beat with an electric mixer on low speed for 1 minute. Stir in chopped pecans.
5. Spoon the sweet potato mixture into a 9-inch unbaked pie shell. Pour the pecan syrup gently on top and smooth evenly.
6. Bake for 1 hour and 45 minutes, or until the center is set. Cool.

Makes 8 servings.