Sweet Potato Pecan Pie

Sweet Potato Pecan Pie
1 (9 inch) unbaked pastry shell	1 pound (2 medium sweet potatoes (yams!), cooked and peeled
1/4 cup margarine or butter	1 (14 oz) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon grated orange rind	1 teaspoon vanilla extract
1 teaspoon ground cinnamon	1 teaspoon ground nutmeg
1/4 teaspoon salt	2 eggs
Preheat oven to 350 degrees F. In large mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pastry shell and Pecan Topping; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. bake 20 to 25 minutes longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers. Pecan Topping: In small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon margarine or butter, melted, and teaspoon maple flavoring; mix well. Stir in 1 cup chopped Texas Pecans.