Steve Adams from the Edison
Sweet Potato Casserole with Pecan Topping
2 40 oz. cans of yams/sweet potatoes, drained
1-1/2 cups sugar
3/4 stick butter or margarine, softened
1 teaspoon vanilla
1 5 oz. can evaporated milk
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1-1/2 cups chopped pecans
1-1/2 cups crushed corn flake cereal
3/4 cup brown sugar
1 stick butter or margarine, melted
Drain sweet potatoes and using a beater, mix all ingredients (except for topping ingredients) in bowl.
Spoon into a 1-1/2 quart, buttered casserole dish (approximately 9 x 13"). Bake at 350 F. for 1 hour.
Leaving oven on, remove casserole.
Mix all topping ingredients and sprinkle over the top of the casserole. Return casserole to oven for a few minutes until topping is lightly browned, then serve.