FILLING:

1 1/4 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 eggs
1 (12 oz.) can evaporated milk
1 tsp. vanilla
1 1/2 c. mashed, cooked sweet potatoes

TOPPING:

1/3 c. butter
1/3 c. flour
1/2 c. brown sugar
1/2 c. coconut
1/2 c. chopped pecans

Blend sugar and spices. Add eggs, milk and vanilla. Stir in sweet potatoes, mix until smooth. Pour into unbaked 9-inch shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 30 minutes.

Combine topping ingredients. Sprinkle over pie and return to oven for 10-15 minutes until golden brown. Store in refrigerator.