2 c. mashed, boiled sweet potatoes
1 c. butter (may use 1/2 or 3/4 c. if preferred)
2 c. sugar
2 tbsp. all purpose flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. mace (or more nutmeg)
4 eggs, beaten
1 1/4 c. milk
1 tsp. vanilla
1 tsp. orange extract
2 unbaked pie shells (may use casserole dish instead)

Cream or melt butter and add to potatoes. Add beaten eggs. Mix dry ingredients and add alternately with milk. Add vanilla and orange extract. Pour into pie shells and bake in 325 degree oven until firm, 35 to 45 minutes. Can be frozen after baking. Use 9 inch pie pan or 2 sm. pans or 2 qt. casserole.

TOPPING:

1 c. light brown sugar
1 c. chopped pecans
1/2 c. butter
1/4 c. all purpose flour

Mix well and spread over cooked custard. Return to oven and bake at 325 degrees for 15 to 20 minutes. Serves 6.