1 1/4 c. sugar
1/2 tsp. cinnamon
2 eggs
1 unbaked pie crust
1 can evaporated milk
1/2 tsp. nutmeg
1 tsp. vanilla
1 1/2 c. mashed, cooked sweet potatoes

TOPPING:

1/3 c. butter
1/3 c. flour
1/2 c. packed brown sugar
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 potatoes, beat with mixer until smooth. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 30 minutes. Combine topping ingredients. Remove pie from oven, sprinkle with topping. Bake 10 to 15 minutes until brown. Store in refrigerator and eat cold.