Sweet Potato Pecan Pie

1 9" unbaked pastry shell

1 lb. (2 medium) sweet potatoes, cooked and peeled
1/4 cup margarine
1 14oz can Eagle® sweetened condensed milk
1 tsp grated orange rind
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 eggs

Pecan Topping:
1 egg
3 Tbsp karo® corn syrup
3 Tbsp firmly packed brown sugar
1 Tbsp margarine, melted
½ tsp. maple flavoring
1 cup Diamond® chopped pecans

In large bowl, beat hot potatoes with margarine until smooth. Add remaining ingredients except pastry shell and Pecan Topping; mixing well. Pour into pastry shell. Bake 30 minutes. at 375°.

Meanwhile, to prepare pecan topping, combine 1 egg, corn syrup, brown sugar, 1 tbsp. margarine and flavoring; mixing well. Stir in pecans.

Remove pie from oven, spoon pecan topping evenly over top. Return to oven; bake 20 to 25 minutes or until golden brown. Cool serve warm or chilled.

Refrigerate leftovers