1 cup cooked sweet potatoes
 4 tablespoons sweet butter
 3/4 cup top milk (half and half)
 1/2 teaspoon ginger
 1/2 cup chopped pecans
 3 eggs
 1/2 cup packed dark brown sugar
 1/4 teaspoon cinnamon
 1/2 teaspoon salt
 9-inch unbaked pie shell
 4 tablespoons sweet butter
 4 tablespoons flour
 4 tablespoons brown sugar
 Preheat oven to 350 degrees.  Put the sweet potatoes through a vegetable 
 ricer.  Beat the eggs with the sugar and butter until smooth and light.  Beat 
 in the half & half, the sweet potatoes, the seasonings, and the pecans.  Turn 
 into the pastry shell.  Make the topping by beating the ingredients together.  
 Sprinkle over pie filling.  Bake until the top is golden brown and the pie 
 firm, about 40 minutes (a skewer inserted in the center of the pie should 
 emerge clean.)  Serve with slightly sweetened whipped cream.