| | Directions | | Carefully spread caramel over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, egg, butter, and vanilla. Stir in the sugars and cinnamon. Carefully spoon batter over caramel layer. Bake at 400° for 15 min. Reduce heat to 350°; bake 30 minutes more. Meanwhile combine coconut, flour and brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie and bake 10-15 minutes more or until a knife inserted comes out clean. |
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| Ingredients | | - |  | 1/4 cup caramel ice cream topping |
| - | | 1 unbaked Pastry Shell |
| - | | 2 cups Sweet Potatoes, mashed |
| - | | 3/4 cup Eggnog |
| - | | 1 egg, slightly beaten |
| - | | 2 tablespoons butter, melted |
| - | | 1/2 teaspoon vanilla |
| - | | 1/2 cup sugar |
| - | | 1/2 cup brown sugar, packed |
| - | | 3/4 teaspoon cinnamon |
| - | | Topping |
| - | | 1/2 cup flour |
| - | | 1/4 cup brown sugar, packed |
| - | | 1/3 cup cool Butter |
| - | | 1/4 cup pecans, chopped |
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