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Pecan-Topped Sweet Potato Pie |  |
Ingredients
| Filling:
| | 3 | medium sweet potatoes
| | 1 | stick butter
| | 1 | cup
sugar
| | 2 | eggs
| | 1/2 | 12-oz.
can evaporated milk
| | 3/4 | tsp.
cinnamon
| | 1/2 | tsp.
nutmeg
| | 1/2 | tsp.
vanilla
| | 1 | 9-inch pie shell
| | Topping:
| | 1 | stick butter
| | 1 | cup
light brown sugar
| | 1 1/2 | cups
chopped pecans
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Directions
 | Preheat oven to 350°F. |  | Cook potatoes until soft. Drain; peel and mash potatoes in large bowl. Add butter and sugar while hot. |  | In medium bowl slightly beat eggs; mix in evaporated milk. Combine with potatoes; add cinnamon, nutmeg and vanilla. Mix thoroughly. Pour into pie shell. |  | For topping, melt butter. Add brown sugar and pecans. Cook 2 to 3 minutes. Cool; sprinkle over pie. Bake 40 to 45 minutes. |
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