Sweet Potato Pecan Pie

1 large can of cooked sweet potatoes (equivalent to 1 pound).

1/3 cup + 1/2 cup firmly packed light brown sugar

1/2 cup milk

1/4 cup molasses

4 tablespoons butter, divided

1 teaspoon vanilla

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 eggs

1 cup pecans, coarsely chopped

1 ready-made pie crust

1. Preheat oven to 375 degrees.

2. Place potatoes in a large bowl. With an electric mixer at medium speed, beat potatoes until smooth.

3. Add the 1/3 cup brown sugar, milk, molasses, 2 Tbsp. butter, vanilla, cinnamon, nutmeg, salt, and eggs. Beat until well blended.

4. Pour into piecrust.

5. Bake 40 minutes until knife inserted 1" from the edge comes out clean. Remove pie from oven.

6. Turn oven temperature to broil.

7. In a small saucepan, over low heat, melt remaining 2 tbsp butter. Add 1/2 cup brown sugar and cook, stirring, until smooth.

8. Remove from heat; stir in pecans.

9. Spoon mixture evenly over top of pie. Broil 7" from heat source until lightly browned, 1-2 minutes. Cool on wire rack.