Sweet Potato Pecan Pie

1 sheet refrigerated pie pastry
1-1/2 cups mashed sweet potatoes
1/3 cup 2% milk
1/4 cup packed dark brown sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Pecan Layer:
1 large egg
1/3 cup packed dark brown sugar
1/3 cup corn syrup
1 tablespoon butter, melted
1/4 teaspoon vanilla extract
2/3 cup chopped pecans

On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.

In a small bowl, combine the sweet potatoes, milk, brown sugar, butter, vanilla, salt and spices. Spread evenly into pastry shell.

For pecan layer, in another small bowl, whisk egg and brown sugar until blended. Add the corn syrup, butter and vanilla; mix well. Stir in pecans. Pour over sweet potato mixture.

Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Refrigerate for at least 3 hours before serving. Makes 8 servings.