1Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, egg, butter & vanilla. Stir in the sugars & cinnamon. Carefully spoon over caramel layer.
2Bake at 400 degrees F. for 15 minutes. Reduce heat to 350 degrees F.; bake 30 minutes longer.
3Meanwhile, in a small bowl, combine the coconut, flour & brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie.
4Bake for 10 - 15 minutes or until a knife inserted near the center comes out clean & topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool on a wire rack. Store in the refrigerator.