Sweet Potato Pecan Pie
Grrrrrgh!
Course : Mushrooms
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 crust unbaked pastry shell -- (9 - inch)
1 Pound sweet potatoes (yams!) -- (2 medium) cooked and peeled
1/4 Cup margarine or butter
1 Can Eagle Brand Sweetened Condensed Milk -- (14 - ounce) (NOT evaporated milk)
1 Teaspoon grated orange rind
1 Teaspoon vanilla extract
1 Teaspoon ground cinnamon
1 Teaspoon ground nutmeg
1/4 Teaspoon salt
2 large eggs
1 recipe Pecan Topping
 

Preparation:

Preheat oven to 350 degrees 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 tablespoons dark corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon margarine or butter, melted, and teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans. One 9" pie

 

Nutritional Information:

164 Calories (kcal); 10g Total Fat; (56% calories from fat); 11g Protein; 6g Carbohydrate; 374mg Cholesterol; 645mg Sodium