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Sweet Potato-Pecan Pie

    1 frozen deep-dish pie crust, thawed, pierced all over with fork
    1 - 1 pound red-skinned sweet potato (yam), pierced with fork
    1/2 cup (packed) golden brown sugar
    2 tablespoons (1/4 stick) unsalted butter, melted
    1 tablespoon vanilla extract
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground allspice
    1/4 teaspoon salt
    3/4 cup light corn syrup
    2 large eggs
    1 cup (about 4 ounces) pecan halves

  Preheat oven to 400F. Bake crust until pale golden, about 8 minutes;
 set aside. Reduce oven temperature to 350F.

  Cook sweet potato in microwave on high until tender, about 6 minutes
 per side. Cut potato in half; scoop flesh into medium bowl and mash.
 Measure 1 cup mashed potato; place in large bowl. Whisk sugar and
 next 5 ingredients into mashed potato; spread mixture in prepared
 crust. Whisk corn syrup and eggs in bowl to blend. Stir in pecans.
 Pour syrup mixture over potato mixture.

  Bake pie until filling is set, puffed and brown, about 45 minutes.
 Cool pie completely. Serve at room temperature or refrigerate up to
 1 day and serve cold.