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Sweet Potato Pecan Pie

9-inch unbaked pie shell
1 pound sweet potatoes, cooked and peeled (2 medium)
1/4 cup margarine
14 oz can sweetened condensed milk
1 teaspoon grated orange rind
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs

1 egg
3 tablespoons dark corn syrup
3 tablespoons light brown sugar, firmly packed
1 tablespoon margarine, melted
1/2 teaspoon maple flavoring
1 cup chopped pecans

Preheat oven to 350. In large mixer bowl, beat hot sweet potatoes
with margarine until smooth. Add remaining ingredients except pie
shell and pecan topping ingredients; mix well. Pour into pie 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: In small mixer bowl, combine egg, corn syrup, brown
sugar, margarine and maple flavoring; mix well. Stir in chopped
pecans.

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