3 large sweet potatoes
1/4 c. sugar
1 tbsp. cinnamon
1 tsp. nutmeg
1 stick butter
2 eggs, beaten
1/2 c. brown sugar
3 tbsp. flour
3 tbsp. butter
1/2 c. chopped pecans

Cut sweet potatoes in quarters and boil until tender. Remove skins and mash. Combine hot sweet potatoes approximately 3 cups with next 5 ingredients and beat well. Put potatoes in 1 1/2-quart casserole. Mix remaining ingredients and sprinkle over top.

Bake at 350°F for 30 minutes.

Serves 8.