Sweet Potato Pecan Pie

Preheat oven to 325°F (160°C). Prick 3 sweet potatoes with a fork, place in a microwave-safe bowl, and microwave on HIGH for 10 minutes, or until tender. Cool then peel and mash in a bowl until smooth. Add 1/4 cup brown sugar, 1/4 cup granulated sugar, 1 egg, cream, 1 tablespoon shortening, vanilla, rum flavoring, and salt. Beat on medium speed of an electric mixer for 3 minutes, or until smooth. In another bowl, combine 3/4 cup sugar, 2 eggs, 2 tablespoons shortening, 2 teaspoons vanilla, and light corn syrup. Beat with an electric mixer on low speed for 1 minute. Stir in chopped pecans. Spoon the sweet potato mixture into a 9-inch unbaked pie shell. Pour the pecan syrup gently on top and smooth evenly. Bake for 1 hour and 45 minutes, or until the center is set. Cool.