1 3/4 c. unsifted flour
1/3 c. each firmly packed brown sugar & granulated sugar
1 c. cold butter
1 c. chopped nuts
1 (16 oz.) can sweet potatoes (2 c.)
1 (14 oz.) can Eagle Brand milk
2 eggs
1 tsp. cinnamon
1/2 tsp. each allspice and salt

In bowl combine flour and sugars, cut in butter until crumbly. Add nuts. Reserving 1 cup crumb mixture, press remainder firmly on bottom and half way up sides of 12 x 7 inch baking dish.

In large bowl beat potatoes, milk, eggs and spice. Pour into prepared dish. Top with crumb mixture. Bake at 350 degrees for 55 minutes or until golden brown. Refrigerate leftovers.