Sweet Potato and Pecan Pie with Cinnamon Cream Recipe

Topping:

1. In a small mixing bowl, combine egg, corn syrup, light brown sugar, margarine, and maple flavoring; mix well. Stir in pecans and set aside.

Pie:

1. Preheat oven to 350 degrees F. In a large mixing bowl, beat warm sweet potatoes with margarine until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt, and eggs; mix well.

2. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon topping evenly over pie. Bake 20 to 25 minutes longer, or until golden brown. Cool. Serve warm or chilled.

Cinnamon Cream:

1. In a medium-size bowl over ice, whisk heavy cream. Add cinnamon and sugar, and whisk to medium-stiff peaks. Serve alongside pie.