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    Sweet Potato Pecan Pie

    Source of Recipe


    9-inch unbaked pie shell
    1 pound sweet potatoes, cooked and peeled (2 medium)
    1/4 cup margarine
    14 oz can sweetened condensed milk
    1 teaspoon grated orange rind
    1 teaspoon vanilla
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon salt
    2 eggs

    1 egg
    3 tablespoons dark corn syrup
    3 tablespoons light brown sugar, firmly packed
    1 tablespoon margarine, melted
    1/2 teaspoon maple flavoring
    1 cup chopped pecans

    Preheat oven to 350. In large mixer bowl, beat hot sweet potatoes
    with margarine until smooth. Add remaining ingredients except pie
    shell and pecan topping ingredients; mix well. Pour into pie 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 egg, corn syrup, brown
    sugar, margarine and maple flavoring; mix well. Stir in chopped




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