September 8, 2010

Sweet Potato Pecan Pie

Prep Time: 30 minutes - Bake Time: 45 Minutes.

1 lb. sweet potatoes or yams, cooked and peeled
1/4 cup(1/2 stick) butter or margarine, softened
1 (14oz) can Eagle Brand Sweetened Condensed Milk
1 tsp.ground cinnamon
1 tsp.grated orange peel
1 tsp. vanilla extract
1 tsp.ground nutmeg
1 egg
1 (6oz) graham cracker crumb pie crust

  Preheat oven to 425 F. with mixer, beat hot sweet potatoes and butter until smooth. Add Eagle Brand and remaining ingredients except crust and pecans Topping; mix well. Pour into crust.

Bake 20 minutes. Meanwhile, prepare pecan topping.

Remove pie from oven; reduce oven temperature to 350 F. Spoon Pecan Topping on pie.
Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest, Refrigerate.
Makes 1 pie.

Pecan Topping:

Beat together 1 egg, 2 Tbsp. each dark corn syrup and firmly packed brown sugar, 1 Tbsp. melted butter and 1/2 tsp. maple flavoring. Stir in 1 cup. chopped pecans. ( Use pecan topping mixture as noted above).

Joyce Holly
Tyler, Texas
"old childhood friend"

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