Sweet Enough to Eat Sweet Potato Casserole

You could almost use this as a dessert. But why would you not want to have some cake too?

Sweet potatoes:

2 cups mashed sweet potatoes
(1 [28-ounce] can sweet potatoes,
drained; or 3 medium sweet potatoes,
baked and mashed)

1 ¼ cups sugar

2 large eggs, beaten

12 tablespoons melted butter, divided

1 cup milk

½ teaspoon nutmeg

½ teaspoon cinnamon

Topping:

cup crushed corn flakes

½ cup chopped pecans

½ cup firmly packed brown sugar

Preheat the oven to 400 degrees. Grease a 13 x 9-inch baking dish. In a large bowl combine the sweet potatoes, sugar, eggs, 6 tablespoons of the melted butter, milk, nutmeg, and cinnamon. Mix well and pour into the baking dish. Bake for 20 minutes.

While the sweet potatoes are baking, prepare the topping. In a small bowl combine the corn flakes, pecans, brown sugar, and the remaining 6 tablespoons melted butter. Sprinkle on top of the baked sweet potatoes and bake for an additional 10 minutes. Serve hot.

Makes 12 servings.