Sweet Potato and Pecan Pie

by

Cindy

Now that I'm in my new kitchen I'm excited to get back to baking, so I've really been on a roll the past week.  This recipe sounded so good and perfect for Thanksgiving so I gave it a try.  I didn't follow the recipe exactly and made a few minor changes and it turned out really good.  Of course I doubled the recipe so I froze one for Thanksgiving day and the other one I took to dinner to share with my mom's group of friends that she eats out with every week and they gave this recipe great reviews.  I had never made a sweet potato pie before and the pecans on top really made it tasty.  My dad would have loved it!!  It is a good substitute for a pumpkin pie and just as good or better!

Topping:

1 egg

3 T dark corn syrup (I used light)

1/2 T firmly packed light brown sugar

1 T butter, melted

1 t maple flavoring (I used vanilla)

1 cup chopped pecans

Pie:

1 lb (2 medium) sweet potatoes, baked, peeled and kept warm (I microwaved them for 10 minutes)

1/4 cup butter or margarine

1 can sweetened condensed milk

1 t grated orange zest (I didn't have)

1 t vanilla extract

1 t ground cinnamon

1 t ground nutmeg

1/4 t kosher salt

2 eggs

1 (9-inch) unbaked pastry shell

Topping:  In a small bowl, combine egg, corn syrup, brown sugar, butter, and maple flavoring; mix well.  Stir in pecans and set aside.

Pie:  Preheat oven to 350 degress.  In a large mixing bowl, beat warm sweet potatoes with butter until smooth.  Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt, and eggs.  Mix well.  Pour into pie crust and bake for 30 minutes. 

 Remove from oven and spread topping evenly over pie. 

 Bake 20 to 25 minutes more or until golden brown.  Cool.  Serve warm or chilled.

recipe from O,the Oprah Magazine

by Govind Armstrong