Sweet Potato Pecan Pie

Preheat the oven to 375 F. Have your pie crust ready in a deep dish pie plate.

1. In a large bowl combine sweet potatoes, both sugars, eggs, whipping cream and vanilla and mix with a handheld mixer. Do not over mix. Add the salt, pecan pie-flavored syrup, cinnamon, nutmeg, all spice and butter and beat once more until will blended. The pie should still have some lumps throughout and this is okay. Pour the pie filling inside the pie crust, smooth it out with a rubber spatula and set aside.

2. In a separate bowl, combine sugar, corn syrup, eggs, butter, vanilla extract, salt, cinnamon and chopped pecans and stir until well blended. Begin to pour the pecan pie topping over the sweet potato pie. Only fill up to the top of the crust. Don’t over fill the pie. You may have some topping left over. Just save that for another pie. Place in the oven for 40-45 minute or until a knife inserted in the center comes out clean. Allow to cool before serving and enjoy!