Recipe for Sweet Potato Pie With Pecan Topping


    Sweet Potato Pie with Pecan Topping

    1 (9-inch) unbaked pie shell
    1 pound sweet potatoes, cooked and peeled
    1/4 cup butter or margarine
    1 (14 ounce) can sweetened condensed milk
    1 teaspoon grated orange rind
    1 teaspoon vanilla extract
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon salt
    2 eggs

    Preheat oven to 350 degrees F.

    In a large mixing bowl, beat hot sweet potatoes with butter until smooth. Add remaining ingredients except pie shell and Pecan Topping ingredients; mix well. Pour into pie shell.

    Bake for 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. Bake 20 to 25 minutes longer or until golden brown. Cool.

    Pecan Topping
    1 egg
    3 tablespoons dark corn (Karo) syrup
    3 tablespoons light brown sugar, firmly packed
    1 tablespoon butter or margarine, melted
    1/2 teaspoon maple flavoring
    1 cup chopped pecans

    In small mixing bowl, combine egg, corn syrup, brown sugar, butter or margarine and maple flavoring; mix well. Stir in chopped pecans.