Sweet Potato Pecan Pie

crust:

1 cup graham cracker crumbs

1/4 c brown sugar

1/4 tsp salt

1/2 cup melted butter

1/4 t cinnamon

1/4 nutmeg

Add everything together in 1 bowl and mix until the crumbs look like wet sand. Pack tightly into baking dish and cook at 375F for 5-8 mins until crust has slightly browned and came together. Pull out of the oven and set aside to slightly cool for 5-10mins. Lower oven to 350F.

pie mix:

1 cup mashed sweet potato

1/3 cup evaporated milk

1/4 cup brown sugar

1/2 t cinnamon

1/2 t nutmeg

2ea whole eggs

Add everything together in 1 bowl except the eggs. Taste for sweetness and spices and adjust as necessary. Make it slightly sweeter than usual, then add your 2 eggs last, whisking them in. Add this mix on top of your cooked graham cracker crust and place back in the oven for 10-15mins then pull out and set aside.

pecan topping:

1 cup chopped pecans

2/3 corn syrup (dark or light)

3 Tbsp melted butter

Add everything into a bowl and stir well. It should be a sticky mixture once finished. Top the sweet potato with your pecan mixture and spread it evenly. Return to the oven for 20-25 more minutes, or until pecans have spread and crisped on top of the pie.