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Thursday, November 24, 2005 Sweet Potato Pecan Pie

Happy Thanksgiving to our American friends!


1 (9-inch) unbaked pastry shell
1 lb (2 medium) yams or sweet potatoes, cooked and peeled
1/4 cup margarine or butter
1 (14 oz) can Eagle Brand Sweetened Condensed Milk ~NOT evaporated milk~
1 tsp grated orange rind
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
2 eggs
*Pecan Topping

1. Preheat oven to 350F.

2.In large mixing bowl, beat hot yams with margarine until smooth. Add remaining ingredients except pastry shell & Pecan Topping; mix well. Pour into pastry shell.

3. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top.

4. Return pie to oven; bake 20-25 minutes or until golden brown. Cool.

Serve warmed or chilled. Refrigerate leftovers.

Makes one 9-inch pie.

*PECAN TOPPING: In small mixing bowl, combine 1 egg, 3 tbsp dark corn syrup, 3 tbsp firmly packed light brown sugar, 1 tbsp margarine (melted), 1/2 tsp maple flavoring; mix well. Stir in 1 cup chopped pecans.

Source: Great American Favorite Brand Name Cookbook

Posted by Rae

Prepared by Rae :: 7:05 AM :: 0 comments Search the recipe box