3 c. cooked, mashed sweet potatoes
1 1/2 c. sugar
3/4 stick butter
1 c. evaporated milk
3 eggs, beaten
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla

TOPPING:

1 c. crushed cornflakes
1/2 c. brown sugar
1/2 c. chopped pecans
3/4 stick butter, melted

Place sweet potatoes in large pot, cover with water and cook until potatoes are tender. Drain, cool, peel and mash. Combine cooked potatoes, sugar, butter, evaporated milk, eggs, nutmeg, cinnamon salt and vanilla. Mix well and pour into buttered 8 x 8 x 2 inch baking dish. Bake at 425 degrees for 15 minutes. Mix all topping ingredients together and spread on top of potatoes, bake 400 degrees another 15 minutes.