6 medium sweet potatoes
3 eggs, beaten
2 sticks butter
1 ½ cups sugar
½ cup brown sugar
½ tsp. Nutmeg
3 cups crushed corn flakes
1 cup chopped pecans
Method:

Cook potatoes until tender; drain off liquid, reserving ½ cup. Peel and mash potatoes; combine with reserved liquid, eggs, 1 stick butter, sugars, and nutmeg. Place in casserole. Bake at 300 degrees for 15 minutes. Melt remaining butter; combine with corn flakes and pecans. Spread over potatoes. Bake 15 minutes longer. Yield: 8 servings.

Note: This Recipe also comes from Robert Griffith's Grandmother.