Sweet Potato Pecan Pie 1 9-inch unbaked pastry shell 1 lb yam or sweet potatoes, cooked and peeled 1/4 cup butter 1 14-oz 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 Preheat ovent to 350. In large mixer bowl, beat hot yam with butter 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 1 egg 3 tablespoon dark corn syrup 3 tablespoon light brown sugar 1 tablespoon butter 1/2 teaspoon maple flavoring 1 cup chopped pecans In small mixer bowl, combine 1 egg, 3 tablespoon dark corn syrup, 3 tablespoon firmly packed light brown sugar, 1 tablespoon butter, melted and 1/2 teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans.