2 c. grated sweet potatoes
2 eggs, beaten
1 c. sugar
1 c. milk
1 tsp. vanilla
1 tsp. lemon extract
Nutmeg (optional)

2 tbsp. flour
3/4 c. brown sugar
1/2 stick butter
1/2 c. chopped pecans
1/4 c. black walnuts (optional)

Mix pudding ingredients and put into a 1 1/2 quart baking dish. Cook 25 minutes, 425 degrees. Spread on topping. Return to oven and bake 25 more minutes at 400 degrees or until brown and bubbly.