Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     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                     eggs
                        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