Sweet Potato Casserole

This recipe comes from Dorothy Watts, a sweet lady in the church we served at in Lake Charles, LA. She was known for her amazing ability to cook!

2 large cans sweet potatoes, drained
1/2 stick oleo, melted
1/2 cup sugar
1/2 cup brown sugar
1 t. nutmeg
1 t. cinnamon
3 eggs
1 t. vanilla

Topping:

1 stick oleo, melted
3 cups crushed corn flakes
3/4 cup brown sugar
1 cup chopped pecans

Mash or whip potatoes. Add remaining ingredients and mix well. Place in a buttered 13x9 baking dish. If the mixture is too thick you can add some mild. Mix the topping and spread over the potato mixture. Topping will be like a crumb crust. Bake at 350 degrees for 30 min. Serves 8

Like Dorothy, I use more cinnamon and vanilla

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