Sweet Potato and Pecan Pie with Cinnamon Cream

Recipe from O, The Oprah Magazine

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

Pie:
1 pounds (2 medium) sweet potatoes, baked, peeled, and kept warm
1/4 cup margarine or butter
1 can (14-ounce) sweetened condensed milk
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2  eggs
1  (9-inch) unbaked pastry shell

Cinnamon Cream:
1 cup heavy cream
1/2 teaspoon ground cinnamon
3 tablespoon granulated sugar

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

To make pie: Preheat oven to 350 degrees. 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. 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.

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