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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
  • 2 eggs

Pecan Topping

  • 1 egg
  • 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


  1. Heat oven to 350 degrees F.
  2. Pie Shell and Filling: 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.
  3. Bake for 30 minutes.
  4. Remove from oven; spoon Pecan Topping evenly over top.
  5. Bake for 20 to 25 minutes longer or until golden brown. Cool.
  6. Pecan Topping: 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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