Pecan Potato Pie

1-1/4 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
One 12-ounce can evaporated milk
1 teaspoon vanilla extract
1-1/2 cups mashed, cooked sweet potatoes
1 unbaked pie crust
1/3 cup butter or margarine
1/3 cup flour
1/2 cup brown sugar, packed
1/2 cup shredded coconut
1/2 cup pecans, chopped
Whipped cream or ice cream, for topping

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

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana