1 large can sweet potatoes
1 1/2 c. sugar
3/4 stick butter
1 c. evaporated milk
2 eggs
3/4 stick butter
1 c. corn flakes
1/2 c. chopped pecans
1/2 c. light brown sugar
dash of nutmeg

Drain part of juice from potatoes. Warm potatoes and 3/4 stick butter, then mash well. Add a little juice to make creamy. Beat eggs, sugar, milk and nutmeg. Mix potato mixture. Cook for 15 to 20 minutes at 400°F.

Cream 3/4 stick butter and brown sugar. Add corn flakes and nuts and sprinkle over casserole. Cook 15 more minutes.