Sweet Potato Pecan Pie

INGREDIENTS:

Filling
1 lb. sweet potatoes, cooked (preferably baked). peeled 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
1/2 teaspoon vanilla extract
1 cup pecans, chopped   

METHOD:

Preheat oven to 350°F.

In bowl of food processor, place warm sweet potatoes 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 pie is baking, prepare pecan topping. In small mixing bowl, whisk together egg, corn syrup, brown sugar, butter and maple flavoring and vanilla extract. Stir in chopped pecans.

After pie has baked for 30 minutes, remove from oven and carefully spoon on pecan topping evenly. Bake 20-25 minutes longer, or until golden brown.

Serve warm or chilled.