1 lg. can sweet potatoes (3 c.)
3/4 stick butter
1 c. sugar
1 c. evaporated milk
Dash of nutmeg (1/8 tsp.)

Drain part of juice from potatoes. Warm potatoes and butter; mash well. Add enough potato juice to make potato mixture creamy. Beat eggs well. Add eggs, sugar, milk and nutmeg to potatoes. Pour into a greased 9x13x2 inch baking dish.

TOPPING:

1 c. corn flakes, crushed
1/2 c. chopped nuts (pecans)
1/2 c. light brown sugar
3/4 stick melted butter

Mix corn flakes, butter and pecans. Sprinkle over top of potatoes in baking dish. Bake 15 to 20 minutes at 400 degrees until light brown.