1 (9 inch) graham cracker crust

FILLING:

1 1/4 c. pureed cooked sweet potatoes
2/3 c. sugar
1/4 tsp. ground nutmeg
3/4 c. milk
1 tsp. vanilla
3 eggs, lightly beaten

TOPPING:

2/3 c. coarsely chopped pecans
2 tbsp. butter, room temperature
1/4 c. light brown sugar, packed
1 tsp. all purpose flour

In 2 quart microwave safe casserole, mix together sweet potatoes, milk, sugar, vanilla, and nutmeg. Cover with waxed paper and microwave on high 3 minutes, stirring halfway through cooking time. Blend a little of hot mixture into eggs and stir back into casserole.

Cover with waxed paper and microwave, uncovered, on high 2 minutes, whisking well halfway through cooking time. Pour filling into crust, smooth top and center pie on microwave oven shelf or on shallow bowl turned upside down. Microwave, uncovered, on medium 10 minutes, rotating pie 180 degrees halfway through cooking time.

For topping: in separate bowl mix together pecans, brown sugar, butter, and flour.

Sprinkle evenly over filling. Microwave, uncovered, on medium 3-6 minutes until all but 1 inch circle in middle of filling is set. Cool. Serve 6-8.