Celtic Solstice, Sweet Potato Pie

I've made a big dent in Celtic Solstice, Part 2.  Almost all my uphill units are done as well as about 1/3 of my down hills.  I put one unit all the way together to make sure everything would line up and nest well.  I think I could have finished the whole step this weekend, but I wanted to spend a bit of time with my DH and son.

 

Here is my pile of waste triangles.  Bonnie said they would be good for her pineapple paper pieced quilt, but I have no plans to make that one, so if you want them, let me know

 

To see more Celtic Solstice progress: http://quiltville.blogspot.com/2013/12/celtic-solstice-mystery-monday-link-up.html

 I also took time to make a sweet potato pie with pecan pie topping this weekend.  YUM!  This recipe is a keeper!

Sweet Potato Pie with Pecan Pie Topping

Topping:
1 egg
3 Tbsp. dark corn syrup
3 Tbsp. brown sugar
1 Tbsp. butter, melted
1 tsp. maple flavoring
1 cup chopped pecans

Pie:
2 medium sweet potatoes, baked, pealed and kept warm
1/4 cup butter
1 14 oz. can fat-free sweetened condensed milk
1 tsp. vanilla extract
1 tsp. each cinnamon, nutmeg, grated orange zest
1/4 tsp. salt
2 eggs

1 9-inch pie crust  (The recipe didn't say to do this, but I pre-baked my pie shell, so it wouldn't get soggy.  Worked great!)

Preheat oven to 350 degrees.

Topping: Combine egg, corn syrup, brown sugar, melted butter and maple flavoring.  Mix well.  Add pecans and set aside.

Pie:  In large mixing bowl, beat warm sweet potatoes with butter until smooth.  Add condensed milk, vanilla, cinnamon, nutmeg, orange zest, salt and eggs. Mix well.  Pour into pastry shell. Bake 30 minutes.

Remove from oven and spoon topping carefully over the pie.  Bake an additional 20-25 minutes or until golden brown. Serve warm.