• 1 1/3 cups toasted walnuts
• 1 10-inch unbaked pie shell
• 1 can (1 lb) sweet potatoes or yams in syrup
• 1/2 cup syrup from sweet potatoes
• 3 large eggs
• 2/3 cup brown sugar, packed
• 1 1/4 cups milk
• 1 Tbsp grated orange rind
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/3 cup orange marmalade
• 1/4 cup brown sugar, packed

Toasted Walnuts

1. Drop 1 1/3 cup walnuts into 1 qt. boiling water and boil 3 minutes.
2. Drain well and spread on baking sheet. Toast at 350 deg 10-12 minutes, until lightly browned. Turn out at once to cool.

Sweet Potato Pie

1. Preheat oven to 425 deg. Sprinkle 1/3 cup toasted walnuts into bottom of pie shell. Reserve remaining walnuts for orange walnut topping.
2. In medium bowl mash sweet potatoes smoothly, then add reserved liquid and beat with electric mixer until fluffy. Add eggs, beat again until blended.
3. Add brown sugar, milk, orange rind, cinnamon, nutmeg and salt, beat at low speed, then at medium speed until blended. Pour into prepared pie shell.
4. Bake on lowest rack of oven about 50-55 min. or until filling is set. Cool thoroughly on rack.

Orange Walnut Topping

1. In small saucepan, combine 1/3 cup orange marmalade and 1/4 cup brown sugar, packed. Stir over medium heat until sugar dissolved. Bring to a boil and simmer slowly 2-3 min. Stir in 1 cup reserved toasted walnuts.
2. Spoon onto pie while topping is warm.

Serves: 12      Total Cook Time: 55 min. 
Source: Family Week Thanksgiving recipes Nov. 17, 1974