Sweet Potato Pecan Pie

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Sweet Potato Pecan Pie

1 pound sweet potatoes, cooked and peeled but still hot
1/4 cup butter
14-ounce can sweetened condensed milk
1 teaspoon cinnamon
1 teaspoon grated orange rind
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
6-ounce graham cracker pie crust

Pecan topping
1 egg, beaten
2 tablespoons dark corn syrup
2 tablespoons brown sugar
1 tablespoon butter, melted
1/2 teaspoon maple flavoring
1 cup pecans, chopped

In a large bowl, mix the sweet potatoes and butter. The mixture should be smooth. Add the sweetened condensed milk, cinnamon, grated orange rind, vanilla, nutmeg, salt, and egg. Mix well and put into the graham cracker pie crust. Bake at 425 degrees for 20 minutes. While the pie is cooking, mix together all of the ingredients for the pecan topping. Take the pie out of the oven and put the pecan topping on it. Reduce the heat to 350 degrees and cook the pie for 25 more minutes.

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