Tailgating Time .... Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

1 pound of sweet potatoes, cooked and peeled

3/4 cup butter

1 can of Eagle Brand condensed milk (not evaporated milk)

1 tsp. grated orange peel

1 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. salt

2 eggs

One unbaked pie shell

Preheat oven to 350 degrees. In a large bowl, beat the potatoes and butter til smooth. Add the remaining ingredients other than the pecan topping and mix well. Pour into the pie shell. Bake 50 minutes. Remove from oven and spoon Pecan Topping onto the pie and bake an additional 20 minutes. 

Pecan topping:

1 cup of pecan halves

1 cup of brown sugar

1/2 cup of flour

1/3 stick of butter

Mix sugar and flour together. Cut in the butter  til crumbly then stir in the pecans.