Recipe for cooking sweet potato pie with pecan topping

Desserts to Go with Coffee and Tea :: Perfect Pies

Sweet Potato Pie with Pecan Topping

1 (9-in.) unbaked pie shell
1 lb. sweet potatoes, cooked and peeled
1/4 c. butter or butter replacement
1 (14 ounce) can sweetened condensed milk
1 tsp. grated orange rind
1 tsp. vanilla extract or flavoring
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 eggs

Preheat oven to 350 degrees F.

In a lrg. 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 mins.. Remove from oven; spoon Pecan Topping evenly over top. Bake 20 to 25 mins. longer or until golden brown. Cool.

Pecan Topping
1 egg
3 Tbsp. dark corn (Karo) syrup
3 Tbsp. light brown sugar, firmly packed
1 Tbsp. butter or butter replacement, melted
1/2 tsp. maple flavoring
1 c. chopped pecans

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