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Sweet Potato Pie

4 medium sweet potatoes, peeled and quartered
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
3/4 cup half-and-half
3 eggs, slightly beaten
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 prepared single-crust pie pastry

1 cup crushed corn flakes
1/2 cup chopped pecans
1/3 cup firmly packed brown sugar
1/4 cup butter, melted

Place the sweet potatoes in a 4-quart saucepan and cover with water.
Cook over high heat until the water comes to a full boil, 6 to 8
minutes. Reduce heat to medium-high. Continue cooking until the
sweet potatoes are fork- tender, 12 to 18 minutes. Drain and mash.
Heat the oven to 375 degrees. In a large mixer bowl, place 3 cups
mashed sweet potatoes. Add all the remaining filling ingredients.
Beat at low speed, scraping the bowl often, until well mixed, 1 to
2 minutes.

Line a 9-inch pie pan with the pastry. Crimp or flute the crust.
Pour the filling into the prepared pie shell. In a small bowl,
combine all the topping ingredients. Stir with a fork until well
mixed. Sprinkle the topping mixture evenly over the filling. Cover
the edge of the crust with a 2-inch strip of foil.

Bake 30 minutes and remove the foil. Continue baking 35 to 45
minutes or until the filling is set and knife inserted in the center
comes out clean. {If the pecans are browning too quickly, cover
the top of the pie with foil.} Cool the pie on a rack at room
temperature at least 1 hour before slicing. Cut into wedges and
serve with sweetened whipped cream. Store leftovers in the
refrigerator.

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