Marilyn's scrumptious recipe for Sweet Potato Pecan Pie from Tunk’s Cypress Inn in Boyce, Louisiana.

Marilyn's Sweet Potato Pecan Pie

For the Sweet Potato Layer:

1 1/4 cups mashed sweet potatoes

1/4 cup packed brown sugar

1 tablespoon melted oleo or butter

2 tablespoons granulated sugar

1 tablespoon milk

1 large egg, beaten

1 tablespoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1. Mix ingredients together. Spread into large (9 3/4-inch) unbaked pie shell.

For the Pecan Layer:
3/4 cup granulated sugar
3/4 cup corn syrup
2 large eggs
2 tablespoons oleo or butter
pinch of salt
dash of cinnamon
2 tablespoons vanilla extract
1 cup chopped pecans

1. Mix together ingredients and pour over the first layer.
2. Bake on a sheet pan at 325°F (160°C) for 1 1/2 hours. Cool.
3. Top with a dollop of whipped cream, if desired.

Makes 8 servings.

Recipe provided courtesy of Lousiana Sweet Potato Commission and Tunk’s Cypress Inn in Boyce.