Sweet Potato Pie with Pecan Topping

Ingredients

Pie Shell and Filling

• 1 (9 inch) unbaked pie shell
• 1 pound sweet potatoes, cooked and peeled
• 1/4 cup butter
• 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
• 2 eggs

Pecan Topping

• 1 egg
• 3 tablespoons dark corn (Karo) syrup
• 3 tablespoons light brown sugar, firmly packed
• 1 tablespoon butter, melted
• 1/2 teaspoon maple flavoring
• 1 cup chopped pecans

Instructions

1. Heat oven to 350 degrees F.

Pie Shell and Filling

1. 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.
2. Bake for 30 minutes.
3. Remove from oven; spoon Pecan Topping evenly over top.
4. Bake for 20 to 25 minutes longer or until golden brown. Cool.

Pecan Topping

1. In a small mixing bowl, combine egg, corn syrup, brown sugar, butter and maple flavoring; mix well. Stir in chopped pecans.