| 1 | 9-inch | unbaked pastry shell |
| 1 | lb. | (2 medium) sweet potatoes (yams!), cooked and peeled |
| ¼ | c. | margarine or butter |
| 1 | can | (14 oz.) Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) |
| 1 | tsp. | grated orange rind |
| 1 | tsp. | vanilla extract |
| 1 | tsp. | ground cinnamon |
| 1 | tsp. | ground nutmeg |
| ¼ | tsp. | salt |
| 2 | eggs | |
| Pecan Topping |
Preheat oven to 350°F. In large mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pastry shell and Pecan Topping; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. Bake 20 to 25 minutes longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers.
PECAN TOPPING:
In small mixer bowl, combine 1 egg, 3 tablespoon dark corn syrup, 3 tablespoons
firmly packed light brown sugar, 1 tablespoon margarine or butter, melted, and 1
teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans.