Contributed by Kathy Knapp, Pie Lady of Pie Town
(Makes 2 pies)
2 unbaked pie shells
1 cup butter (2 sticks), room temperature
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1 cup light Karo Syrup*
1 cup dark Karo Syrup*
1 cup old-fashioned oats
2 cups pecan pieces, toasted
Sweet Potato Layer
2 Medium Sweet Potatoes, Baked & Peeled
1/2 cup heavy cream, more or less
sprinkle of nutmeg, to taste
Heat oven to 425. Mash sweet potatoes w/cream and nutmeg. Should resemble mashed potato texture. Spread in bottom of pie shell, fill shell 1/2 full. Bake for 20-25 minutes, ’til potatoes start to brown.
In the meantime, cream together sugar and butter. Mix in spices. Add syrups and mix well. One at a time, gently blend in eggs. Do NOT whip. Stir in oats.
Cover hot sweet potato layer w/pecan pieces, saving back a sprinkle for the top.
Pour Pecan-Oat mixture on top of hot sweet potatoes and finish baking for 30-35 minutes at 350. Cover pie shell rim w/aluminum foil or pie crust shield if it starts to get too dark. Can be a little jiggly in center, but should be golden brown.
Remember, the most important ingredient is L.O.V.E.
* You can use all light or dark syrup. End result will be lighter or darker in color.