2 cans whole sweet potatoes, undrained
1 (8 3/4 oz.) can crushed pineapple, undrained
1/8 tsp. nutmeg
2 tbsp. light brown sugar
1/2 tsp. salt
1/4 c. melted butter

CRUNCHY TOPPING:

1/3 c. brown sugar, firmly packed
1/2 c. melted butter
2 c. cornflakes

Preheat oven to 375 degrees. Put potatoes into a big bowl; mash smoothly. Add pineapple, nutmeg, salt, brown sugar, and 1/4 cup butter. Mix with fork until well combined. Turn in 1 1/2 quart shallow baking dish, spreading evenly.

Make Topping: In medium bowl, mix sugar and butter and add corn flakes; toss until cereal is well coated. Sprinkle evenly over sweet potato mixture. Bake, uncovered, 30 minutes or until topping is brown and crisp. Yield: 8 to 10 servings.