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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
• 2 eggs
• 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

1. Drain sweet potatoes and using a beater, mix all ingredients (except for topping ingredients) in bowl.
2. Spoon into a 1-1/2 quart, buttered casserole dish (approximately 9 x 13"). Bake at 350 F. for 1 hour.
3. Leaving oven on, remove casserole.
4. 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.