1 1/4 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 eggs
1 can (12 oz.) evaporated milk
1 tsp. vanilla extract
1 1/2 c. mashed cooked sweet potatoes
1 unbaked pie crust (9 inches)

TOPPING:

1/3 c. butter
1/3 c. all purpose flour
1/2 c. packed brown sugar
1/2 c. shredded coconut
1/2 c. chopped pecans
Whipped topping or ice cream

In a mixing bowl, blend sugar and spices. Beat eggs; add milk and vanilla. Combine with sugar mixture. Stir in potatoes; beat until smooth. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 30 minutes. Combine topping ingredients. Remove pie from the oven; sprinkle with topping. Bake 10 to 15 minutes or until topping is golden brown. Cool on wire rack. Store in the refrigerator. Serve with whipped topping or ice cream. Yield: 6 to 8 servings.