1 9" unbaked pastry shell
1 lb. sweet potatoes or yams, cooked & peeled (about 2 med.)
1/4 c. butter
1 (14 oz.) can sweetened condensed milk
1 tsp. grated orange rind
1 tsp. vanilla
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 eggs
Walnut topping

Heat oven to 350 degrees. In a large mixer bowl, beat hot yams with butter until smooth. Add remaining ingredients, setting aside pastry shell and walnut topping; mix until creamy consistency. Pour into pastry shell. Bake 30 minutes. Remove pie from oven; spoon walnut topping evenly over top. Bake 20-25 minutes longer or until pie is golden brown. Cool. Refrigerate after use.

Walnut Topping: Combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon melted butter and 1/2 teaspoon maple flavoring in small mixer bowl; mix well. Stir in 1 cup chopped walnuts.