“Texas Fred’s Blanco Yam Pie and Pecans”

1 1/3 cup sugar
½ cup butter
1 tbsp. self rising corn meal
1/3 cup half and half
3 eggs
1 cup white yams, peeled, cooked (about 30 to 40 minutes) and mashed
¼ tsp. nutmeg
½ tsp. cinnamon
¼ tsp. salt
1 tsp. vanilla
1 unbaked 9 inch pie shell
1 cup pecans

Preheat oven to 350 degrees. Cream sugar and butter with electric mixer until light and fluffy. Add corn meal and half and half; blend well. Add eggs, one at a time, beating well after each addition. Add white yams and all the spices, blend well.

Bake pie shell in preheated oven 5 to 7 minutes. Let stand 5 minutes. Pour filling into pie shell. Sprinkle pecans over top. Bake 1 hour or until inserted knife comes out clean. Cool on wire rack.