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If you've never made this classic Southern dessert, you'll be happily surprised at how easy it is to make. From the Totally Potato Cookbook.
1 frozen pie crust, defrosted
1 large sweet potato, baked and cooled
4 tablespoons butter
2 eggs
2 egg yolks
1/2 cup brown sugar
3/4 cup dark corn syrup
1 tablespoon vanilla
1/4 teaspoon allspice
Roll out crust to line a 10-inch tart or pie pan.
Chill crust in pan 1/2 hour.
Preheat oven to 375 degrees F.
When potato is cool, peel and cut into 1/2-inch cubes.
Line tart shell with foil, prick with a fork, and fill with weights. Bake 10 minutes. Romove from oven, and remove weights.
Melt the butter in a small pan over low heat until browned bits are on bottom. Remove from heat.
In a large bowl, beat together eggs, yolks, brown sugar, corn syrup, vanilla, and allspice until smooth. Sitr in melted butter. Spread the potato cubes in bottom crust. Pour in filling and bake 1/2 hour, until tester inserted in center comes out clean. Cool on rack.
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