Sweet Potato Pecan-Topped Pie
  

Ingredients:
 
pastry for 10-inch pie shell
4 large cooked, mashed sweet potatoes
1 (13 oz) can evaporated milk
2 eggs, slightly beaten
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons nutmeg
1 tablespoon flour
4 oz butter, softened
pecan topping
 
 
Pecan Topping Ingredients:
 
2 tablespoons melted butter
1 cup packed dark brown sugar
1 cup pecans, chopped
1 teaspoon nutmeg
 
 
Directions:
Line 10-inch pie pan with pastry.
Mix the sugars, flour and nutmeg.
Add the dry mixture to sweet potatoes and butter.
Stir in the milk and eggs. Mix thoroughly.
Pour into pie shell.
Bake in 350 degree oven for 30 minutes.
Mix pecan topping ingredients together.
 Add topping to pie and bake 15 minutes more 
or until knife comes out clean when inserted in center.
 
Serves 6 to 8.