Directions

1. In a large saucepan cook sweet potatoes, covered, in enough boiling water to cover 25 to 30 minutes or until tender. Drain and mash (you should have about 3 cups).
2. Preheat oven to 350°F. In a large bowl combine eggs, granulated sugar, cinnamon, nutmeg, 1/2 teaspoon salt and vanilla. Fold in mashed sweet potatoes; add evaporated milk. Transfer to 1 1/2-quart casserole. Bake, uncovered, about 55 minutes or until knife inserted in center comes out clean.
3. Meanwhile, for the topping, in a small bowl combine brown sugar and butter. Fold in cornflakes and nuts. Sprinkle over casserole. Bake 5 to 10 minutes more or until topping is lightly browned.