1 pound of sweet potatoes, cooked and peeled
1/4 cup of butter or margarine
one 14 ounce can of sweetened condensed milk
1 teaspoon of  ground cinnamon
1 teaspoon of orange rind ; grated
1 teaspoon of  vanilla extract
1/2 teaspoon of  ground nutmeg
1/4 teaspoon of  salt
1 Egg
one 6 ounce Graham cracker pie crust
 Pecan Topping
1 egg
2 tablespoons of  dark corn syrup
2 tablespoons of  brown sugar ; firmly packed
1 tablespoon  of butter, melted
1/2 teaspoon of  maple flavoring
1 cup of  pecans, chopped

Preheat oven to 425ºF.   With mixer, beat hot sweet potatoes and butter or margarine until smooth. Add sweetened condensed milk and remaining ingredients except crust and pecan topping (DUH!!...do they think we're dummies?). Mix well. Pour into crust.

Bake 20 minutes. Meanwhile, prepare pecan topping. Remove pie from oven; reduce oven to 350ºF.    degrees. Spoon pecan topping on pie. Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest twist if desired. Refrigerate leftovers. (Huh??....what leftovers??)


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