Sweet Potato Pecan Pie

2 prepared, unbaked pie crusts
Filling:
1 lb. peeled, cooked sweet potatoes
4 Tablespoons butter
1 14-oz can sweetened condensed milk
2 large eggs
1 teaspoon orange peel, grated
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 teaspoon vanilla extract

Topping:
2 large eggs
6 TB. dark corn syrup
6 TB. brown sugar
2TB. butter, melted
1 tsp. vanilla extract
1 cup pecans

Directions:
Preheat oven to 3250. In a large bowl, mash the sweet potatoes with the butter. Add the peel, cinnamon, salt, nutmeg, allspice and vanilla. Beat on medium speed until smooth. Divide the filling between the two pie crusts. Cover the edges of the crust with foil to prevent burning. Bake at 350 for 30 minutes. Remove from the oven while preparing the topping.
Fore the topping, combine the eggs, corn syrup, sugar, butter and vanilla. Mix well. Fold in the pecans. Divide the toppping between the two pies. Return to the oven and bake 20-25 minutes or until the topping has set. Serve at room temperature.
Prep time: 15 minutes plus time to cook sweet potatoes
Baking Time: 50-55 minutes.
Serves : 16
Each serving is 270 calories. fat 110, sugars 27g.
Rachel Reynolds Luster from Penzey Spices Holiday 2014