This pie has all the things you like about pumpkin pie and you can substitute pumpkin for the sweet potato if you wish- I make it both ways. Sometime even using the leftover marshmallow sweet potatoes from dinner- works good too! Even added the cranberry relish after the first baking before I put the pecan topping on and bake the second time. Delicious!!
1Preheat oven to 425^.
In large mixing bowl, beat hot sweet potatoes and butter until smooth.
Add SCM and remaining ingredients, except crust; mix well.
Pour into crust. Bake 20 minutes.Now make topping.
1 large egg
2 T. light brown sugar,packed
2 T. dark corn syrup
1 T. melted butter
1/2 teas. Maple flavoring
1 c. chopped pecans
In a mixing bowl beat all ingredients and stir in pecans.
Remove pie from oven; reduce oven temperature to 350^. Spoon topping over pie. Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest twist, if desired. Refrigerate leftovers.
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