Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream the butter and sugar together. add the sweet potatoes and eggs. mix well. combine with syrup, milk, salt, vanilla, and pecans. line pie pan with the pastry shell. turn mixture into the pan. bake for 10 minutes in a 425* oven. after the 10 minutes have expired, reduce heat to 325* and bake for 35 - 45 minutes longer. for regular sweet potato pie: omit the pecans and increase the amount of potatoes to 1 1/2 cups.

Target recipe: preheat oven to 350f degrees. in a large bowl beat the eggs, sugar, corn syrup, margarine/butter, and vanilla until well blended. beat in sweet potatoes until well mixed. (note*) the secret to having the pecans 'float' on top of the pie is to use an electric mixer to mix all of the ingredients up to this point. stir in the pecans by hand until pecans are nicely coated with the filling. pour into pie crust. bake 50-55 minutes until a knife or toothpick inserted comes out clean. you may want to rotate at the 30 minute mark to ensure even baking.