Sweet Potato and Pecan Pie with Cinnamon Cream

• 1 egg
• 3 tbsp. dark corn syrup
• 1/2 tbsp. firmly packed light brown sugar
• 1 tbsp. margarine or butter
• 1 tsp. Maple Flavoring
• 1 c. chopped pecans
• 1 lb. sweet potatoes
• 1/4 c. margarine or butter
• 1 can sweetened condensed milk
• 1 tsp. grated orange zest
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/4 tsp. kosher salt
• 2 eggs
• 1 unbaked pastry shell
• 1 c. heavy cream
• 1/2 tsp. ground cinnamon
• 3 tbsp. granulated sugar

1. To make topping: In a small mixing bowl, combine egg, corn syrup, light brown sugar, margarine, and maple flavoring; mix well.
2. Stir in pecans and set aside.
3. To make pie: Preheat oven to 350 degrees.
4. In a large mixing bowl, beat warm sweet potatoes with margarine until smooth.
5. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt, and eggs; mix well.
6. Pour into pastry shell.
7. Bake 30 minutes.
8. Remove from oven; spoon topping evenly over pie.
9. Bake 20 to 25 minutes longer, or until golden brown.
10. Cool.
11. Serve warm or chilled.
12. To make cinnamon cream: In a medium-size bowl over ice, whisk heavy cream.
13. Add cinnamon and sugar, and whisk to medium-stiff peaks.
14. Serve alongside pie.

egg, corn syrup, brown sugar, margarine, maple, pecans, sweet potatoes, margarine, condensed milk, orange zest, vanilla extract, ground cinnamon, ground nutmeg, kosher salt, eggs, pastry shell, heavy cream, ground cinnamon, sugar

Taken from www.delish.com/recipefinder/sweet-potato-pecan-pie-desserts (may not work)