SWEET POTATO PECAN PIE

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

Preheat oven to 350 degrees F. In large mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pastry shell and Pecan Topping; mix well. Pour into pastry 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:

1 egg
3 tbsp. dark corn syrup
3 tbsp. firmly packed light brown sugar
1 tbsp. margarine or butter, melted
1 tsp. maple flavoring

In small mixer bowl, combine above ingredients. Mix well. Stir in 1 cup of chopped pecans.
Makes one 9-inch pie.