4 c. peeled, cooked, mashed sweet potatoes (6 med. sweet potatoes)
1/2 c. sugar
1/2 c. packed brown sugar
1 (3 1/2 oz.) can flaked coconut
2 eggs
1/2 c. butter, melted
1 to 2 tsp. vanilla
2 (9 inch) unbaked pastry shells
1 c. crushed corn flakes
1 c. chopped pecans
1/2 c. packed brown sugar
1/3 c. butter, melted

For filling: Combine potatoes, sugar, 1/2 cup brown sugar and coconut. Add eggs and beat lightly. Stir in the 1/2 cup butter and vanilla. Spoon into pastry shells.

For topping: Combine corn flakes, pecans,, cup brown sugar and 1/3 cup butter. Sprinkle evenly over filling. Cover edges of pies with foil. Bake in a 350 degree F. oven 25 minutes. Remove foil; bake 20 minutes more or until set. Cool on a wire rack. Makes 2 pies.