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          14 oz can  eagle brand sweetened condensed -- not evaporated milk
                        -- 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***
  1                     egg
  3        tablespoons  dark corn syrup
  3        tablespoons  light brown sugar -- firmly packed
  1         tablespoon  butter or margarine -- melted
  1           teaspoon  maple flavoring
  1                cup  pecans -- chopped

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 egg, dark corn syrup, light brown sugar, margarine or butter, and maple flavoring; mix well. Stir in chopped pecans.

Nutritional Information:

1670 Calories (kcal); 100g Total Fat; (51% calories from fat); 31g Protein; 179g Carbohydrate; 592mg Cholesterol; 967mg Sodium