1Wash and place unpeeled sweet potatoes in a large sauce pan. Cover with water and boil over medium high heat until potatoes are tender, about 20 minutes. Test: When done, a fork should easily slide through the potato with no resistance.
Remove potatoes from water and allow to cool.
Note: You can cook the potatoes ahead of time, even the night before.
While potatoes are cooling, measure and assemble all your ingredients for the pie on counter where they are easily accessible.
Preheat oven to 325º
2When potatoes are cool, cut one end off and squeeze the potato "innards" out of the shell into a mixing bowl.
Or you can slit the peel lengthwise with a sharp knife and open the potato up and scrape the pulp out with a spoon.
Run the potato pulp through a ricer (or mash well with a potato masher) until smooth and lump free.
Slightly beat the eggs.
Add the sugar and eggs to potato mix and blend well.
Add the milk, flour, salt and nutmeg and blend well.
3Pour into unbaked 9" pie shell.
Place in oven and bake at 325º for 25 minutes.
Meantime, mix topping ingredients together and have ready.
Remove pie from oven after 25 minutes and sprinkle premixed topping evenly over the pie.
Return to oven and continue baking for another 20-25 minutes until custard has set.
Allow to cool completely before cutting as pie will continue to set as it cools.