Eggnog Sweet Potato Pie

• 1/4 cup caramel ice cream topping
• 1 unbaked pastry shell (9 inches)
• 2 cups mashed sweet potatoes
• 3/4 cup eggnog
• 1 large egg, lightly beaten
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 3/4 teaspoon ground cinnamon
• 1/2 cup sweetened shredded coconut
• 1/3 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/3 cup cold butter, cubed
• 1/4 cup chopped pecans

1. Carefully spread caramel topping 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 over caramel layer.
2. Bake at 400u0b0 for 15 minutes. Reduce heat to 350u0b0; bake 30 minutes longer.
3. Meanwhile, in a small bowl, combine the coconut, flour and brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie.
4. Bake for 10-15 minutes or until a knife inserted in the center comes out clean and topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool on a wire rack. Store in the refrigerator.

caramel ice cream topping, pastry shell, mashed sweet potatoes, eggnog, egg, butter, vanilla, sugar, brown sugar, ground cinnamon, coconut, flour, brown sugar, cold butter, pecans

Taken from www.tasteofhome.com/recipes/eggnog-sweet-potato-pie/ (may not work)