| | Directions | | Drain the sweet potatoes, and using an electric beater, beat the sweet potatoes in a bowl until potatoes are whipped. Add the other ingredients up to the topping mixture. The mixture will be sloppy. Bake for 20-30 minutes at 400°. While potatoes are baking, mix the topping ingredients and then spread on top of baked potatoes. Return to oven and bake another 10 minutes. Can place in the broiler the last minute to toast corn flakes. Be careful. It will burn easily. |
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| Ingredients | | - |  | 1 29 ounce can sweet potatoes (large) |
| - | | 1 15 ounce can sweet potatoes (small) |
| - | | 1 1/2 cups sugar |
| - | | 1/2 teaspoon nutmeg |
| - | | 1/2 teaspoon cinnamon |
| - | | 1 egg |
| - | | 1 cup milk (regular or evaporated) |
| - | | 3/4 stick butter at room temp |
| - | | TOPPING MIXTURE |
| - | | 1/2 cup butter, melted |
| - | | 1/2 cup brown sugar |
| - | | 1/2 cup Pecan, chopped |
| - | | 1/2 cup corn flakes, crushed |
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