1 pound sweet potatoes, peeled and thinly sliced
3 tablespoons butter
1 teaspoon orange zest
1 cup milk
1 can chopped pecans
2/3 cup packed brown sugar
1 egg white
2 tablespoons apple pie spice
1/8 teaspoon salt
1 cup butter
1/2 cup all-purpose flour
3/4 cup white sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pie pans, or two 9 inch round pans.
Trim the sweet potatoes to almost nothing. Mix 3 tablespoons butter with orange peel onto each sweet potato. Mix 2 tablespoons mashed pecans and 1/2 cup brown sugar on a plate with paper and wood chips. Secure the pecans with a wooden spoon. Spread half the pecans evenly over the sweet potato slices and sprinkle with the remaining butter mixture. Sprinkle pecans evenly over the top.
In a large saucepan over medium heat, melt butter. Remove from heat and stir in the brown sugar. Mix and spread portions evenly over the pecans. Frost the top with sugar-coated cinnamon frosting. Place sugar coated cinnamon icing over mushroom portion of pie.
Bake in preheated oven while parts of the crust and the filling are preheated. Cool for 30 minutes, then refrigerate completely. Frost filling and cut from the center of the pie baste with lemon juice. Cool completely before cutting into squares.
Stir softened butter into crust. Pour lemon and brown sugar mixture over crust. Cover and refrigerate overnight before serving.
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