1 pound sweet potatoes or yams, cooked and peeled
1/4 cup margarine
1 (14 ounce) can sweetened condensed milk
1 teaspoon each cinnamon, orange peel and vanilla extract
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 egg
1 (6 ounce) graham cracker pie crust
Pecan Topping (below)

Preheat oven to 425 degrees.

With mixer, beat hot sweet potatoes and margarine until smooth.
Add condensed milk and remaining ingredients, except crust and Pecan Topping; mix well.
Pour into crust.

Bake 20 minutes and prepare pecan topping while baking.
Remove pan from oven; reduce oven to 350 degrees.
Spoon Pecan Topping on pie.
Bake 25 minutes longer or until set.
Cool. Serve warm or at room temperature.
Refrigerate leftovers.

Pecan Topping:
Beat together 1 egg, 2 tablespoons each dark corn syrup and packed brown sugar, 1 tablespoon melted margarine and 1/2 teaspoon maple extract.
Stir in 1 cup chopped pecans.

This recipe currently has 0 comments. Add your own comment in the right hand menu.