3 lb. sweet potatoes (2 cans)
1/2 c. sugar
1/4 c. butter
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
1/2 c. milk
2 eggs

TOPPING:

1/2 c. flour
1/4 c. butter
1/2 tsp. cinnamon
1/2 c. sugar (1/4 c.)
1/2 c. chopped nuts

Cook sweet potatoes in boiling water until tender. Mash while hot and add sugar, butter and spices; mix well. Beat in milk and eggs. Whip well with mixer. Turn into 3 quart casserole.

Mix topping. Combine flour, sugar and butter until crumbly. Mix in nuts and cinnamon. Sprinkle over top of potato mix. Dot with butter. Bake at 350 degrees for 35-40 minutes. I have substituted squash for sweet potatoes.