3 large sweet potatoes or yams
1 cup sugar
1/4 cup butter or regular margarine
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
2 cups milk (I used only 1 cup – too runny with 2 cups)
2 large eggs
1/2 cup flour
1/2 cup sugar
1/4 cup butter or margarine
1/2 cup chopped walnuts (I use pecans)
1/2 teaspoons cinnamon
Butter or regular margarine
Cook sweet potatoes in boiling water until tender.
Mash sweet potatoes while hot.
Add sugar, butter, cinnamon, allspice and nutmeg and mix well.
Beat in milk and eggs; whip well with mixer (I do by hand).
Turn into greased 3 quart casserole baking dish.
Combine flour, sugar, butter until crumbly.
Mix in nuts and cinnamon.
Sprinkle over top of sweet potato mixture.
Dot with butter.
Bake 375°F for 35-40 minutes.
Note: (Recipe could be cut in half and use a smaller casserole dish (1 1/2 quart) or doubled if serving a large group. (Number of sweet potatoes could be your guide.)