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Sweet Potato Pie
with Pecan Topping
Pie Shell and Filling
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
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
Heat 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 for 20 to 25 minutes longer or until golden brown. Cool.
In small mixing bowl, combine egg, corn syrup, brown sugar, butter or margarine and maple flavoring; mix well. Stir in chopped pecans.
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