Ingredients
1 pound yams or sweet potatoes, cooked and peeled
1/4 cup butter or margarine
1 (14 ounce) can EAGLE BRAND(r) Sweetened Condensed Milk
1 teaspoon ground cinnamon
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1 (6 ounce) graham cracker pie crust
Pecan Topping:
1 egg
2 tablespoons dark corn syrup
2 tablespoons firmly packed brown sugar
1 tablespoon melted butter
1/2 teaspoon maple flavoring
1 cup chopped pecans
Directions
Preheat oven to 425 degrees F. With mixer, beat hot yams and butter until smooth. Add sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt and egg; mix well. Pour into crust.
Bake 20 minutes. Meanwhile, prepare Pecan Topping, (recipe below).
Remove pie from oven; reduce oven to 350 degrees F. Spoon Pecan Topping on pie.
Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest twist if desired. Store leftovers covered in refrigerator.
Pecan Topping: Beat together egg, corn syrup, brown sugar, melted butter and maple flavoring. Stir in pecans.