2 c. cooked, pureed Georgia sweet potatoes
1 egg, slightly beaten
1/4 c. milk
1 tsp. vanilla
1/8 tsp. salt
3/4 c. sugar
1/4 c. butter, melted
1/4 tsp. nutmeg

CREAM CHEESE CRUST:

1 (3 oz.) pkg. cream cheese
1/4 c. butter, softened
1 c. all-purpose flour

Combine cream cheese and butter. Blend well. Then stir in flour. Shape dough into a ball, place ball between 2 sheets of waxed paper. Roll out into a circle to fit deep dish pie plate.

Remove one sheet of waxed paper and position Cream Cheese Crust into pie plate. Remove top sheet of waxed paper and flute the edge of crust. Fill with sweet potato mixture and bake. Makes deep dish pie.

CARAMEL NUT TOPPING:

1 c. chopped pecans
1/4 c. butter, melted
1/4 c. light brown sugar

Mix together. Put on top of pie. Brown in oven.