Ingredients
1-3/4 cups graham cracker crumbs3 tablespoons brown sugar1/2 teaspoon ground cinnamon1/2 cup butter, meltedFILLING:1-1/2 cups mashed sweet potatoes1 cup apple butter3/4 cup evaporated milk3 eggs1/2 cup packed brown sugar1 teaspoon ground cinnamon3/4 teaspoon ground nutmeg1/2 teaspoon salt1/2 teaspoon vanilla extract1/8 teaspoon ground gingerTOPPING:1-1/4 cups chopped pecans1/2 cup sweetened shredded coconut1/3 cup packed brown sugar1/4 cup quick-cooking oats1/4 cup all-purpose flour1/2 teaspoon ground cinnamon1/3 cup cold butter, cubed
Preparation
Combine the first four ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
In a large bowl, combine the filling ingredients. Pour into crust. Bake for 30 minutes.
Meanwhile, in another bowl, combine the pecans, coconut, brown sugar, oats, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie; bake for 10-15 minutes longer or until a knife inserted in the center comes out clean and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers.
