Directions

1. In a medium saucepan place potatoes in enough boiling water to cover; cook until soft. Drain.
2. Peel potatoes and place in a large bowl; mash until smooth. Add butter and sugar while potatoes are still hot. Set aside.
3. In a medium bowl beat eggs lightly; stir in evaporated milk. Add to potatoes. Stir in cinnamon, nutmeg and vanilla; mix well. Pour into pie shell.
4. Preheat oven to 350°F. Meanwhile, melt butter in a medium skillet over medium heat; add brown sugar and pecans. Cook, stirring, 2 to 3 minutes. Remove from heat; let cool. Sprinkle on pie.
5. Bake pie 40 to 45 minutes or until crust is golden. Remove from oven and let cool.