Pennsylvania Sweet Potatoes in Tangy Sauce
INGREDIENTS:
2 tb Butter or margarine 2 ea Large beaten eggs
1/2 c Dark corn syrup 1/3 c Sugar
2 ts Unbleached flour 1/4 ts Vanilla
1 x Pecan pie pastry shell 1/2 c Pecan halves
2 tb Butter or margarine 2 ea Large beaten eggs
1/2 c Dark corn syrup 1/3 c Sugar
2 ts Unbleached flour 1/4 ts Vanilla
1 x Pecan pie pastry shell 1/2 c Pecan halves
In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100% power for 30 seconds to 1 minute or till melted. Stir in beaten eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on 50% of power about 5 minutes or till slightly thickened, stirring every minute. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set, rotating the dish a quarter-turn every 2 minutes. Cool before serving.