Sweet Potato Pie from the African Sisters website

Sweet Potato Pie
Often prepared for holidays or any special occassion. INGREDIENTS 1 unbaked 10-inch deep-dish pie shell or 9” standard and 2 ramekins (I have one of those deep dish pottery pie pans, I got it from William Sonoma years ago and it just fits perfectly)
I added the bit of praline topping as it seemed to call for it.
1 tsp. vanilla extract
¼ C flour or King Arthur Pie Filling Enhancer or corn starch2-3 eggs - slightly beaten3/4 cup granulated sugar2 1/4 cups Evaporated Milk1/2 cup (1 stick) butter - melted1 1/2 teaspoons ground cinnamon3/4 teaspoon salt (optional)1/2 teaspoon ground ginger1/2 teaspoon ground cloves2 3/4 cups cooked sweet potatoes
Topping:
¼ C melted butter
½ C brown sugar1/3 C chopped pecans.METHOD Preheat oven to 425 degrees FCombine the filling ingred. And pour into the pie crust.Bake for 15 minutes. Reduce temperature to 350 degrees F; bake for 50 minutes or until knife inserted near center comes out clean. Mix the topping ingred.and smooth over the top of the pie and return to the oven for 5-8 more minutes. Cool on wire rack for 2 hours.Serve immediately or refrigerate. 6-8 servings per pie. Recipe courtesy of African Sisters