Eloise, thought you might like to have a copy of this recipe for Sweet Potato Pie with Almond Crunch Topping. This recipe was issued by The Sweet Potato Council of the U. S. A.

Sweet Potato Pie With Almond Crunch Topping

1 pound fresh orange sweet potato; cooked and mashed to yield about 1 1/4 cups
1/2 cup brown sugar
2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
pinch of salt
2 eggs
1 can (5.3 ounces) evaporated milk
1 unbaked 9" pie shell
Almond Crunch Topping**
Sweetened whipped cream, if desired

In large bowl combine sweet potato, sugar, syrup, cinnamon, ginger, cloves, allspice, salt eggs and milk; blend well. Carefully pour into pie shell. Bake in 375 Degree F. oven for 35 minutes. Remove from oven, sprinkle with Almond Crunch Topping and return to oven. Bake 10 minutes longer.

Almond Crunch Topping

Combine 1/4 cup all purpose flour, 1/4 cup brown sugar, 2 tablespoons softened butter, 1/2 teaspoon cinnamon and dash nutmeg. Stir in 1/3 cup chopped almonds.