Sweet Potato Pie
SWEET POTATO PECAN PIE (Makes one 9-inch pie)
1 (9 – inch) unbaked pastry shell
1 pound (2 medium) sweet potatoes (yams!), cooked and peeled
1 (14 – ounce) can Eagle Brand Sweetened Condensed Milk, (NOT evaporated milk)
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
teaspoon ground nutmeg
1/4 teaspoon salt
Preheat oven to 350 degrees F. In large mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pastry shell and Pecan Topping; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. bake 20 to 25 minutes longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers.
Pecan Topping: In small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon margarine or butter, melted, and teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans.
From the aggie-horticulture website @ http://aggie-horticulture.tamu.edu/archives/parsons/vegetables/sweetpotato.html