Single-crust unbaked pie shell
2 eggs
1/2 c. granulated sugar
1/4 c. packed brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves
1 (24 oz.) can sweet potatoes, drained, mashed (2 c.)
1 1/2 c. half & half or evaporated milk

Preheat oven to 425 degrees. In medium bowl combine eggs, granulated sugar, brown sugar, cinnamon, nutmeg, cloves and salt. Beat until smooth. Add sweet potatoes and mix well. Gradually stir in half & half or evaporated milk, making as little foam as possible. Pour into unbaked pie shell. Bake 15 minutes.

Prepare Praline Topping. Spread topping over pie. Preheat oven to broil and place rack so top of pie will be about 5 inches from heat source. Cover edge of pie with foil. Broil about 1 minute until topping is bubbly and begins to brown. Cool slightly. Serve warm or cooled.

PRALINE TOPPING:

1/3 c. granulated sugar
1/3 c. packed brown sugar
3 tbsp. half & half or evaporated milk
1/2 c. chopped pecans

Combine granulated sugar, brown sugar and half & half or evaporated milk in small bowl. Mix well. Stir in pecans.