Recipe - 21. |
| SWEET POTATO PECAN PIE (makes 1 pie) 1 lb. yams or sweet potatoes, cooked and peeled 1/4 cup butter or margarine 1 14oz. can Eagle Brand Sweetened Condensed Milk 1 tsp. ea. ground cinnamon, grated orange rind, and vanilla extract 1/2 tsp. ground nutmeg 1/4 tsp. salt 1 egg 1 6oz. Keebler Ready Crust Graham Cracker Pie Crust Pecan Topping (recipe follows) 1. Preheat oven to 425 degrees. With mixer, beat hot sweet potatoes and butter until smooth. Add remaining ingredients, except crust and topping, mix well. Pour into crust. 2. Bake 20 minutes. Meanwhile, prepare Pecan Topping. (recipe follows) 3. Remove pie from oven, reduce heat to 350 degrees, spoon Pecan Topping on pie. 4. Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest twisted if desired. Refrigerate leftovers. PECAN TOPPING: Beat together 1 egg, 2 tbsp. each dark corn syrup and firmly packed brown sugar, 1 tbsp. melted butter and 1/2 tsp. maple flavoring. Stir in 1 cup chopped pecans. |
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