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: to make crust, preheat oven to 325°f lightly spray 10-inch non-stick heavy-gauge springform pan with cooking oil. mix all crust ingredients together thoroughly and press firmly into pan. bake 4-5 minutes cool on rack. to make sweet potato filling, raise oven temperature to 350°f in a large bowl mix all ingredients until well-blended and completely smooth. set aside. to make pecan filling, combine first 5 ingredients in large bowl and beat thoroughly until well combined. stir in pecans and vanilla. pour sweet potato filling into baked pie crust and smooth top. carefully pour pecan filling on top. bake for 1 hour to 1 hour 15 minutes, until a knife inserted into the pie comes out clean. cool on rack.