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

CRUMB TOPPING:

1/3 c. light brown sugar (press to measure)
1/2 c. melted butter
2 c. cornflakes

Mash sweet potatoes. Add next 5 ingredients and mix. Put in 1 1/2 quart shallow baking dish.

Topping: Mix sugar and butter. Add cornflakes and toss until well coated. Sprinkle evenly over sweet potato mix. Bake uncovered 30 minutes at 375 degrees until topping brown (or 350 degrees for 45 minutes).