2 c. mashed squash or sweet potato, cooked (or two 10 oz. pkgs. frozen squash)
1/2 c. melted butter
1/2 c. sugar
2 eggs, beaten
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/8 tsp. cloves
1 c. evaporated milk

Blend squash, butter and sugar. Add eggs, spices and milk. Pour into 1 1/2-quart buttered casserole dish. Bake at 375 degrees.

For squash, bake 1/2 hour, then sprinkle 1/2 cup buttered crumbs on top and bake another 15 minutes.

For sweet potato, bake 35 minutes, then sprinkle 1/2 cup coconut and bake another 10 minutes.