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Sweet Potato Pecan Pie


Course : Mushrooms
Serves: 1
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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 / Directions:


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

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