3 med. sweet potatoes
1 stick butter
1 c. sugar
2 eggs
1/2 can evaporated milk
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. lemon juice
1/2 tsp. vanilla
1 (9 inch) pie shell

TOPPING:

1 stick butter
1 c. light brown sugar
1 1/2 c. chopped pecans

Preheat oven to 350 degrees. Cook, peel and mash potatoes. Add the butter and beat in the sugar while the potatoes are still hot. In a separate bowl, beat the eggs, then add the evaporated milk and combine the potato mixture. Add the cinnamon, nutmeg, lemon juice and vanilla, mixing until smooth. Pour batter into an unbaked 9 inch pie shell.

Prepare the topping by melting the butter, then adding the sugar and nuts and cooking slowly for 2 or 3 minutes.

Allow topping to cool, then sprinkle it over the filling. Bake the pie for 40 to 45 minutes.