Sweet Potato Pecan Pie

Song, song of the South.  Sweet potato pie and I shut my mouth.  (y'all probably don't even know that song reference).  Here's the deal:  if you love sweet potato pie and you love pecan pie then you need this pie in your life.  I saw this recipe on the cover of a magazine this season and knew I wanted to make it.  It did not disappoint.  The pie is silky and savory and the pecan topping is crunchy and sweet.  It's like a Thanksgiving marriage made in Heaven!

Ingredients:
1 store bought pie shell
4 sweet potatoes
1 cup sugar
1/4 cup unsalted butter melted
1/4 evaporated milk
3 eggs
1 teaspoon lemon zest
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/2 chopped pecans
1/3 cup light brown sugar
2 tablespoons flour
2 tablespoons unsalted butter
1/2 teaspoon pumpkin pie spice

Preparation:
Preheat oven to 400.
Cook sweet potatoes until very soft inside, about 45 minutes or until a fork easily goes through them.
Remove from oven and cool completely.
Once cooled, scoop out center of each potato to make 4 cups.
Use a food processor or an electric mixer to puree the sweet potato well (don't want stringy sweet potato pie lol)
Add sugar, butter, evaporated milk, 3 eggs, lemon zest, pumpkin pie spice, pinch of salt, and vanilla.  Mix all together well with mixer on medium.
Pour into pie shell and bake at 375 for 40 minutes.
While cooking pie, mix together all topping ingredients.
Sprinkle the topping on the pie leaving a boarder and bake for another 10 minutes.
Cover the crust of the pie with aluminium foil to keep it from burning.
Remove pie and let cool completely before cutting.  Serve with some vanilla ice cream.