Sweet Potato Pie with Pecan Topping

1 (9-inch) unbaked pie shell
1 pound sweet potatoes, cooked and peeled
1/4 cup butter or margarine
1 (14 ounce) can sweetened condensed milk
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs

Preheat oven to 350 degrees F.

In a large mixing bowl, beat hot sweet potatoes with butter until smooth. Add remaining ingredients except pie shell and Pecan Topping ingredients; mix well. Pour into pie shell.

Bake for 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. Bake 20 to 25 minutes longer or until golden brown. Cool.

Pecan Topping
1 egg
3 tablespoons dark corn (Karo) syrup
3 tablespoons light brown sugar, firmly packed
1 tablespoon butter or margarine, melted
1/2 teaspoon maple flavoring
1 cup chopped pecans

In small mixing bowl, combine egg, corn syrup, brown sugar, butter or margarine and maple flavoring; mix well. Stir in chopped pecans.