1 1/2 c. sifted flour
1/2 tsp. salt
3 tbsp. water
1/2 c. shortening

Sift flour and salt into a bowl. Take out 1/4 cup flour and blend with water to form a paste. Cut shortening into remaining flour until pieces are the size of small peas. Add flour paste to blended shortening and flour mixture. Mix with a fork until dough comes together and can be shaped into a ball. Roll out crust 1/8 inch thick and line 9 inch pie pan.

CUSTARD:

1 c. mashed sweet potatoes
1/3 c. brown sugar
3/4 tsp. cinnamon
3/4 tsp. ginger
Dash salt
3/4 c. scalded milk
2 eggs, well beaten

Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk and eggs. If fresh sweet potatoes (cooked) are used instead of canned, add 1/3 cup sugar. Cool and fill pie shell. Bake at 375 degrees for 20 minutes. Sprinkle with topping.

TOPPING:

1/4 c. butter, softened
1/2 c. brown sugar
3/4 c. pecans, finely chopped

Combine ingredients. Continue baking for an additional 25 minutes. Serve with whipped cream when cool.