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    Sweet Potato Pecan Pie


    Source of Recipe


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    Sweet Potato Pecan Pie

    1 (9-inch) unbaked pastry shell
    1 pound (2 medium) yams or sweet potatoes, cooked and peeled
    1/4 cup margarine or butter
    1 (14-oz.) can unsweetened condensed milk (not evaporated milk)
    1 teaspoon grated orange rind
    1 teaspoon vanilla
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon salt
    2 eggs
    Pecan Topping (recipe below)

    Preheat oven to 350 F. In a large mixer bowl, beat hot yams with margarine until smooth. Add remaining ingredients except pastry shell and Pecan topping; mix well. Pour into pastry shell. Bake 30 minutes. Remove from the oven; spoon pecan topping evenly over top. Return to oven; bake 20-25 minutes or until golden brown.
    Cool. Serve warm or chilled. Refrigerate leftovers.

    Pecan Topping:
    In a small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon margarine, melted, and 1/2 teaspoon maple flavoring; mix well.
    Stir in 1 cup chopped pecans.

 

 

 

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