2 c. cooked, pureed, Georgia sweet potato
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
Caramel Nut Topping (recipe follows)
Cream Cheese Crust (recipe follows)

Mix all ingredients together until mixture is smooth. Pour into unbaked Cream Cheese Crust (if desired) and bake for 35 minutes in a preheated 350 degree oven. Remove from oven and top with Caramel Nut Topping and bake for an additional 15 minutes.

CREAM CHEESE CRUST:

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

Combine cream cheese and butter; blend well, then sift in flour. Shape dough into a ball. Place ball between two sheets of waxed paper. Roll out into a circle to fit a 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 as directed above. Makes 1 deep dish pie.

CARAMEL NUT TOPPING:

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

Combine all ingredients and mix well. Distribute evenly over sweet potato pie.