2 (17 oz.) cans vacuum pack sweet potatoes
1/8 tsp. nutmeg
2 tbsp. brown sugar
1/2 tsp. salt
1 (8 3/4 oz.) can crushed pineapple, undrained
1/4 c. butter, melted

CRUNCHY TOPPING:

1/3 c. brown sugar
2 c. corn flakes
1/2 c. butter, melted

Preheat oven to 325 degrees. Turn potatoes into large bowl; mash until smooth. Add remaining ingredients and blend. Turn into 1 1/2 quart shallow baking dish. Mix crunchy topping ingredients. Toss until cereal is well coated. Sprinkle over potatoes. Bake uncovered for 40 minutes, until brown.

Serves 8-10.