Servings: 6 to 8

1¼ Cups sugar 1¼ Cups sugar
½ Tsp Ground Cinnamon ½ Tsp Ground Cinnamon
½ Tsp Ground Nutmeg ½ Tsp Ground Nutmeg
2 Eggs 2 Eggs
1 Can evaporated milk 1 Can evaporated milk
1 Tsp Vanilla Extract 1 Tsp Vanilla Extract
1½ Cups Mashed cooked sweet potatoes 1½ Cups Mashed cooked sweet potatoes
1 unbaked pie crust 1 unbaked pie crust
Toppings: subheading: Toppings:
⅓ cup butter ⅓ cup butter
⅓ cup all purpose flour ⅓ cup all purpose flour
½ cup packed brown sugar ½ cup packed brown sugar
½ cup coconut ½ cup coconut
½ cup chopped pecans ½ cup chopped pecans

In a mixing bowl, blend sugar and spices.  Beat eggs; add milk and vanilla.  Combine with sugar mixture.  Stir in potatoes; beat until smooth.  Pour into pie shell.  Bake at 425° for 15 minutes.  reduce heat to 350° and bake for an additional 30 minutes.  Combine topping ingredients.  Remove pie from the oven; sprinkle with the topping.  Bake 10 to 15 minutes or until topping is golden brown.  Cool on wire rack.  Store in refrigerator.  Serve with whipped cream or ice cream.

Shari Millican, Smyrna, Georgia (southern Winner)  Unsure of magazine this came from.  Shari Millican, Smyrna, Georgia (southern Winner)  Unsure of magazine this came from.