Sweet Potato Pie with Pecan crumble topping

This is one of my husbands favorite pie!   The pie filling is delicious and the topping makes it even better!

Ingredients


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1/2 cup unsalted butter 

recipe for double crust pie
1 1/2 cups mashed cooked sweet potatoes
1 1/4 cups white sugar
1tbsp. flour
1 tsp. vanilla extract 

1/4 tsp. salt 

1 tsp. cinnamon
1/4 tsp ground nutmeg
1/8 tsp. cloves
3 large eggs, at room temperature
1(5.33-ounce) evaporated milk 

For the topping:
2 tbsp. unsalted butter
1/4 cup brown sugar
1/2 cups chopped pecans
1/4 tsp. salt
How to make it

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Lightly butter a 9-inch pie plate

Roll out the pastry dough to fit into the pie pan.

In a bowl combine the sweet potatoes and 1/2 cup butter.

Add the sugar. flour, vanilla, 1/4 tsp salt, the cinnamon, nutmeg, and cloves mix well.

Add eggs, one at a time, mixing well after each addition.

Add evaporated milk and mix well.

Preheat the oven to 425*.

Pour the sweet potato filling into the crust.

Bake the pie ofr 20 min, then reduce the heat to 325* and continue baking for another 30 to 40 minutes.

The topping: While the pie is baking, place 2 tbsp butter and the brown sugar in a small skillet over low heat.

stir until butter is melted and and sugar has dissolved and the mixture is bubbling.

add pecans and 1/4 tsp salt.

continue to cook, stirring for 2 mins.