Sweet Potato Pie IV

Recipe View Prepare the Sweet Potatoes: Boil the sweet potatoes whole, in their skins, for 40-50 minutes, or until easily pierced with a fork. (Approximately 50 minutes).

Recipe View Cool and Peel: Immediately run cold water over the cooked sweet potatoes until cool enough to handle. Peel off the skins and break the sweet potatoes into a large bowl.

Recipe View Create the Filling: Add the melted butter to the bowl with the sweet potatoes. Using an electric mixer, beat until smooth. Blend in the sweetened condensed milk, cinnamon, orange zest, vanilla, nutmeg, and salt, then add the egg. Mix until everything is well combined.

Recipe View Pour into Crust: Pour the sweet potato mixture into the unbaked pie crust, spreading evenly.

Recipe View Initial Bake: Bake in a preheated oven at 425 degrees F (220 degrees C) for 20 minutes.

Recipe View Prepare Pecan Topping (if using): While the pie is baking, in a separate bowl, whisk together the egg, corn syrup, brown sugar, melted butter, and maple extract. Stir in the chopped pecans until well combined.

Recipe View Reduce Heat & Add Topping: Remove the pie from the oven and reduce the oven temperature to 350 degrees F (175 degrees C). Sprinkle the pecan topping evenly over the partially baked pie.

Recipe View Final Bake: Return the pie to the oven and bake for an additional 25 minutes, or until the filling is set and the topping is golden brown.