Sweet Potato Pecan Pie - cooking recipe

Ingredients

1 lb yams or 1 lb sweet potato, cooked and peeled
1/4 cup butter or 1/4 cup margarine
14 ounces condensed milk, sweetened
1 teaspoon cinnamon, ground
1 teaspoon orange rind, grated
1 teaspoon vanilla extract
1/2 teaspoon nutmeg, ground
1/4 teaspoon salt
1 egg
1 (9 inch) graham cracker pie crust
Topping
1 egg
2 tablespoons dark corn syrup
2 tablespoons brown sugar, firmly packed
1 tablespoon butter, melted
1/2 teaspoon maple flavoring
1 cup pecans, chopped

Preparation

Preheat oven to 425 degrees fahrenheit.
With mixer, beat hot yams and butter until smooth.
Add condensed milk, cinnamon, orange rind, vanilla extract, nutmeg, salt, and egg; mix well.
Pour mixture into crust.
Bake 20 minutes.
Meanwhile, make Pecan Topping: Beat together egg, corn syrup, brown sugar, melted butter and maple flavoring. Stir in chopped pecans.
Remove pie from oven; reduce oven to 350 degrees fahrenheit.
Spoon Pecan Topping on pie.
Bake 25 minutes longer or until set.
Cool.
Serve warm or at room temperature.
Garnish with orange zest twist, if desired.
Refrigerate any leftovers.