When I was in the Ole store in Beijing last year I saw Karo Dark Corn Syrup and the first thing I thought of was one of my favorite Paul Prudhomme recipes, sweet potato pecan pie. While all of the other ingredients are reasonable, pecans in China are crazy expensive. When I came back from the U.S. this last trip I brought enough pecans for 4 pies (or some other things). To make this an authentic Chinese dish I believe I will get sweet potatos from the street vendor next time. But for this pie we used 3 large sweet potatos baked for one hour and then peeled. The pie was very good, and when matched with traditional Chantilly Cream it was extraordinary.