INGREDIENTS:
Filling:
1 lb. sweet potatoes, cooked, peeled (preferably baked), and quartered
1/4 cup butter
1 14 oz. can sweetened condensed milk
3 eggs, beaten
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
9″ pie shell, unbaked
Pecan Topping:
1 egg, beaten
3 tablespoons dark corn syrup
3 tablespoons light brown sugar, firmly packed
1 tablespoon butter, melted
1/2 teaspoon maple flavoring extract
1 cup pecans, chopped
METHOD:
Preheat oven to 350°F.
In the bowl of a food processor, place warm sweet potato chunks and pulse a few times to break up the potatoes. Add butter and process until smooth. Add condensed milk, eggs, vanilla, spices, and salt. Process until smooth, scraping down sides. Pour into unbaked pie shell. Bake at 350°F for 30 minutes.
While the pie is baking, prepare pecan topping. In a small mixing bowl, whisk together egg, corn syrup, brown sugar, butter, and maple flavoring. Stir in chopped pecans.
After the pie has baked for 30 minutes, remove it from the oven and carefully spoon on the pecan topping evenly. Bake 20-25 minutes longer, or until golden brown.
Serve warm or chilled.
