Vegetable / Potato: Sweet Potato and Pineapple Casserole

From Mary Carey
Note: This recipe came from Mercy Nicosia

Ingredients
2 cans (1 lb, 1 oz size) sweet potatoes, undrained
1 can (8-3/4 oz.) crushed pineapple, undrained
1/8 teaspoon nutmeg
1 teaspoon salt
2 Tablespoons light brown sugar
¼ cup butter or margarine, melted
Crunchy Topping:
1/3 cup light brown sugar, firmly packed
¼ cup butter or margarine, melted
2 cups cornflakes

Directions
Preheat oven to 325 degrees. Turn potatoes into a large bowl; mash smoothly. Add pineapple, nutmeg, salt, 2 tablespoons sugar, and ¼ cup butter; mix with fork until well combined.
Turn into a 1 ½ quart shallow baking dish, spreading evenly.

Make Crunchy Topping: in a medium bowl, mix sugar with butter. Add cornflakes; toss until cereal is well coated. Sprinkle evenly over the sweet potato mixture.

Bake, uncovered, 40 minutes, or until topping is brown and crisp. Makes 8 – 10 servings.

Note: You can use any type of crunchy/flake cereal. Some cereals have raisins or nuts, and I find that is just fine…..adds a new and welcome taste. I have also added some small bits of dried fruit to the topping as well as nuts.