Sweet Potato Pecan Pie

LOVE this recipe! I'm slightly a pie fanatic. I've made our thanksgiving pies since I was 11 and show a lot of self restraint when I limit myself to only 6 pies (which I have made when there were only 6 people in attendance). I love making them & I love eating them. I've even been known to give out a Pie of the Month gift for Christmas.

So...needless to say I've tried my fair share of pies and this one...oh, this one...it's up at the top of my list! SO good!! And so worth adding to your Thanksgiving menu. It screams harvest season!

Sweet Potato Pecan Pie

• 1 lb sweet potatoes, baked & peeled
• 1/4 cup butter, softened
• 1 (14 oz) can sweetened condensed milk
• 1 tsp cinnamon
• 1 tsp orange peel zest
• 1 tsp vanilla
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 egg
• Graham Crust
• Pecan Topping (see below)

Beat hot sweet potatoes and butter until smooth. Add sweetened condensed milk, cinnamon, orange zest, vanilla, nutmeg, salt, and egg. Mix well. Pour into crust. Bake at 425 degrees for 20 minutes. Meanwhile prepare pecan topping (below).

Remove from oven, reduce temperature to 350 degrees. Spoon pecan topping on pie. Bake 25 minutes longer or until set. Serve warm or cool*. Garnish with orange zest & cool whip. *I actually thought it was better the next day served straight from the fridge.

Pecan Topping

• 1 egg
• 2 Tbsp dark corn syrup
• 2 Tbsp brown sugar
• 1 Tbsp melted butter
• 1/2 tsp maple flavoring
• 1 cup chopped pecans

Beat first 5 ingredients together, then stir in pecans.

{sidenote: I actually added everything to the batter except the egg and gave that a taste...SO good! All warm...I really think it could be served just like that as Warm Sweet Potato Pudding. I know I'd eat it!}

Click here for last year's Thanksgiving Pie recipes!