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

In a large mixer bowl, beat hot sweet potatoes with butter until smooth. Beat in remaining ingredients except pastry shell and pecan topping. Pour into pastry shell. Bake at 350 degrees for 30 minutes. Remove from oven; spoon topping over pie. Bake 20 minutes or until golden. Refrigerate leftovers.

PECAN TOPPING:

1 egg
3 tbsp. dark corn syrup
3 tbsp. light brown sugar
1 tbsp. butter, melted
1/2 tsp. maple flavoring
1 c. chopped pecans

In small mixer bowl, beat the egg, syrup, sugar, melted butter and flavoring. Add chopped nuts and stir to combine.