8     sweet potatoes, peeled and diced

1     egg

1/2   cup butter, divided – 1/4 c for topping

1/4   cup milk, (optional)

1/4   cup sugar

1     teaspoon pumpkin pie spice

1     teaspoon vanilla extract

1/4   cup brown sugar

1/4   cup shredded coconut

1/4   cup pecan pieces

Boil potatoes until tender, drain.  Mix potatoes, egg, 1/4 c butter, milk, vanilla, pumpkin pie spice and 1/4 cup sugar.  Pour into 2 quart casserole.  Mix remaining ingredients, crumble on top of the sweet potato mixture.  Bake at 350 for 30 minutes.

8  Servings