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 (9") unbaked pie crust

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

In a mixing bowl blend sugar and spices. Beat eggs. Add milk and vanilla. Combine with sugar mixture, stir in the potatoes and beat until smooth. Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for additional 30 minutes.

Combine topping ingredients, remove pie from oven and sprinkle with topping. Bake for 10-15 minutes or until topping is golden brown. Cool on wire rack and store in refrigerator. Serve with whipped cream topping or ice cream. Yield 6-8 servings. This recipe comes from the parents of one of my students.