Ingredients
2 1/2 cups mashed sweet potatoes
1 2/3 cups evaporated milk
1 cup light brown sugar
1/2 cup butter, softened
2 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 (9 inch) unbaked pie crust
1/2 cup all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground mace
1/4 pound butter
1 1/2 cups sliced almonds
Directions
Preheat oven to 400 degrees F (200 degrees C).
Prepare the filling by blending together the sweet potatoes, evaporated milk, 1 cup brown sugar, 1/2 cup butter, eggs, cinnamon, vanilla, salt, ginger and nutmeg. Pour filling into prepared crust.
Prepare the topping by combining the flour, 1/2 cup brown sugar, cinnamon, ginger and mace. Using a pastry knife, cut the butter into the flour mixture until coarse crumbs form. Stir in nuts.
Sprinkle topping over filling and bake at 400 degrees F (200 degrees C) for 50 minutes or until golden and a knife inserted in the center comes out clean.