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Sweet Potato-Pecan Pie


Course : Pies
Serves: 1 1/2 cups
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Ingredients:


16 ounces sweet potatoes or yams -- drained

14 ounces sweetened condensed milk

1/4 cup butter or margarine -- softened

2 large eggs

1 teaspoon orange rind -- grated

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 teaspoon vanilla extract

1 crust pie crust -- unbaked 9 inch

--- PECAN TOPPING ---

3 tablespoons light brown sugar

3 tablespoons dark corn syrup

1 large egg

1 tablespoon butter or margarine -- melted

1/2 teaspoon maple flavoring

1 cup chopped pecans
 

Preparation / Directions:


Beat sweet potatoes in a large mixing bowl at medium speed of mixer until smooth. Add milk and next 7 ingredients; beat until blended. Pour filling into pie crust. Bake at 350 degrees for 30 minutes. Sprinkle Pecan Topping evenly over filling. Bake an additional 20 to 25 minutes or until set. Serve warm, or cool on a wire rack Pecan Topping: Combine first 5 ingredients in a small mixing bowl; beat at medium speed on mixer until blended. Stir in pecans.

 

Nutritional Information:

2602 Calories (kcal); 200g Total Fat; (67% calories from fat); 37g Protein; 182g Carbohydrate; 716mg Cholesterol; 2559mg Sodium

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