Sweet Potato Custard Pie

• 1/4 cup butter or margarine, softened
• 1 cup sugar
• 1/4 teaspoon salt
• 3 eggs, separated
• 3 tablespoons lemon juice
• 1 tablespoon grated orange rind
• 1/2 teaspoon ground nutmeg
• 3 large sweet potatoes, cooked and mashed
• 1 cup half-and-half
• 1 unbaked (9-inch) pastry shell
• 1/4 cup butter or margarine, melted
• 1/4 cup firmly packed dark brown sugar
• 3/4 cup chopped pecans

1. Combine 1/4 cup butter, 1 cup sugar, salt, and egg yolks in a large mixing bowl; beat well. Add lemon juice, orange rind, nutmeg, potatoes, and half-and-half; beat until well blended. Beat egg whites (at room temperature) until stiff peaks form. Fold into sweet potato mixture. Pour filling into pastry shell.
2. Combine 1/4 cup melted butter, brown sugar, and pecans; mix well. Sprinkle pecan mixture evenly over top of filling. Bake at 425u0b0 for 10 minutes. Reduce heat to 350u0b0; bake an additional 30 minutes or until a knife inserted in center comes out clean. Cool before serving.

butter, sugar, salt, eggs, lemon juice, orange rind, ground nutmeg, sweet potatoes, pastry shell, butter, brown sugar, pecans

Taken from www.myrecipes.com/recipe/sweet-potato-custard-pie-0 (may not work)