Ingredients
1egg
3tbspDark Corn Syrup
½tbsplight brown sugar,firmly packed
1tbspmargarine,or butter
1tspmaple flavoring
1cuppecans,chopped
1lbsweet potatoes
¼cupmargarine,or butter
1canmilk,sweetened, condensed
1tsporange zest,grated
1tspvanilla extract
1tspground cinnamon
1tspground nutmeg
¼tspkosher salt
2eggs
1pastry shell,unbaked
1cupheavy cream
½tspground cinnamon
3tbspsugar,granulated
Preparation
In a small mixing bowl, combine egg, corn syrup, light brown sugar, margarine, and maple flavoring; mix well. Stir in pecans and set aside.
Preheat oven to 350 degrees F. In a large mixing bowl, beat warm sweet potatoes with margarine until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt, and eggs; mix well.
Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon topping evenly over pie. Bake 20 to 25 minutes longer, or until golden brown. Cool. Serve warm or chilled.
In a medium-size bowl over ice, whisk heavy cream. Add cinnamon and sugar, and whisk to medium-stiff peaks. Serve alongside pie.
