Sweet Potato Pecan Pie


Submitted By: Earleen Stark

Ingredients

  • 1 pound sweet potatoes, peeled and cooked
  • 1/4 cup butter or margarine
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated orange rind
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 egg
  • 1 graham cracker pie crust
  • Pecan topping:
  • 1 egg
  • 2 tablespoons dark corn syrup
  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon butter or margarine, melted
  • 1/2 teaspoon maple flavoring
  • 1 cup chopped pecans

    • Instructions


    Preheat oven to 425º. With a mixer, beat hot sweet potatoes and butter until smooth. Add remaining ingredients, except crust and pecan topping; mix well. Pour into crust. Bake 20 minutes; remove pie from oven.
    To make pecan topping, beat together egg, dark corn syrup, brown sugar, melted butter, and maple flavoring. Stir in pecans.
    Reduce oven heat to 350º. Spoon pecan topping on pie. Bake 25 minutes or until set; cool. Serve warm. Refrigerate leftovers.