Instructions: Preheat the oven to 375 degrees.

Place the sweet potatoes on a baking sheet and drizzle with the olive oil. Season with salt and pepper. Bake until they are fork tender, 1 to 1 1/2 hours. Cool, peel and mash.

In a large mixing bowl, combine the potatoes, the Steens syrup, the spices, 1 of the eggs, and 1/2 teaspoon of the vanilla. Mix well. Line a 10-inch deep-dish pie pan with the rolled-out Basic Savory Pie Crust dough, then pour the filling into the pastry shell. Spread the pecan pieces evenly over the filling. In another large mixing bowl, combine the remaining 4 eggs, remaining 1 teaspoon vanilla, sugar, brown sugar, corn syrup, and salt and stir to blend. Pour over the pecans.

Bake the pie until the filling sets and the pastry is nicely browned, about 1 hour. Remove from the oven and cool for 10 minutes before slicing to serve. Garnish with Chocolate Sauce, whipped cream and confectioners sugar.

This recipe yields 8 servings.

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