1 (9 inch) unbaked pastry shell
1 lb. (2 med.) yams or sweet potatoes, cooked and peeled
1/4 c. butter
1 (14 oz.) can sweetened condensed milk
1 tsp. grated orange rind
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 eggs
Pecan Topping

Preheat oven to 350 degrees. In large mixer bowl, beat hot yams with butter until smooth. Add remaining ingredients, except pastry shell and Pecan Topping; mix well. Pour into pastry 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. Garnish as desired. Refrigerate leftovers.

Pecan Topping: In small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons light brown sugar, 1 tablespoon butter (melted), and 1/2 teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans.