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

Mash sweet potatoes. Add pineapple, nutmeg, salt, brown sugar and butter. Mix and put in 1 1/2 quart shallow baking dish. Sprinkle evenly over mixture the crunchy topping made of 1/3 cup brown sugar, 1/2 cup butter and 2 cups corn flakes.

Bake at 350°F for 30 minutes.