Traditional Sweet Potato Bake

6 medium sweet potatoes, boiled and peeled
1/3 cup butter
1/2 cup evaporated milk
1 cup white sugar
1/2 tsp cinnamon
Nutmeg to taste

1 cup brown sugar
1/3 cup flour
1/3 cup cold butter
1 cup pecans, chopped

In a mixer, combine warm sweet potatoes and butter. Add milk, sugar, and spices. Mix until smooth and creamy. Pour into a greased 2 quart casserole.

For the Topping:

Combine brown sugar and flour. Cut in butter until crumbly. Add pecans. Sprinkle mixture on top of potatoes. Bake at 350F for 55 minutes, or until topping is brown. Serve hot.

Makes 8 servings

Allergy Warning: Contains milk and wheat and other nuts