Preheat oven to 350 F.

Prepare pie crust and line a 9” deep pie plate with crust, fluting the edges. Place pie plate on a parchment lined sheet pan and prick the bottom of the crust with a fork.

Mash sweet potato pulp in a mixing bowl with a potato masher or back of a fork. Add remaining ingredients then whisk or use a hand held beater to blend.

Spoon sweet potato filling on top of pie crust, level the filling, and chill until needed

Whisk all ingredients together, except eggs and pecans, in medium saucepot over medium-low heat just until sugar dissolves and butter melts. Mixture should be warm but not hot. Whisk in eggs then stir in pecans. Pour topping over sweet potato filling.

Bake pie 50 minutes – 1 hour, depending on pie dish.

This recipe is great made in mini muffin tins or individual pie dishes, as well.