Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | (10-oz) sweet potatoes; drained |
| 1 can | (8.25-oz) crushed pineapple; drained |
| ⅛ teaspoon | Nutmeg or cinnamon |
| ½ teaspoon | Salt |
| 2 tablespoons | Brown sugar |
| ¼ cup | Butter or margarine; melted |
| ½ cup | Butter or margarine; melted |
| ⅓ cup | Brown sugar; firmly packed |
| 2 cups | Cornflakes |
| \N 8 | servings. |
TOPPING
Mash potatoes in a large bowl until smooth. Add pineapple, nutmeg or cinnamon, salt, brown sugar and butter. Mix well with a fork. Spread evenly into a shallow dish. To make topping, mix brown sugar with melted butter.
Add cornflakes and stir until cereal is well coated. Sprinkle evenly over potato mixture. Bake at 375ø until topping is brown and crisp. Yield: 6 to DEBORAH BEARD (MRS. MICHAEL)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .