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

CRUNCHY TOPPING:

Preheat oven to 325 degrees. 2 c. cornflakes 1/2 c. butter

Place potatoes into a large bowl; mash smoothly. Add pineapple, nutmeg, salt, the sugar, and butter; mix with fork until well combined. Turn into a 1 1/2 quart shallow baking dish.

Topping: Mix sugar with butter; add cornflakes, crushed slightly. Toss until cereal is well coated. Sprinkle over sweet potato mixture. Bake, uncovered, 40 minutes or until topping is brown and crispy. Serves 8-10.