2 Lb. Canned sweet potatoes
or cooked fresh sweet potatoes
Yams can also be used
½ tsp. Salt
¼ tsp. Cinnamon
¼ tsp. Nutmeg
½ C. butter, softened
2 eggs
1 tsp. Vanilla
½ C. white sugar
¾ C. brown sugar
3 Tbls flour
½ C. pecans
12-Oz. can kernel corn, drained
2 Tbls. Flour
2 Tbls. Sugar
2 Tbls. Butter, melted
6 oz. grated Cheddar cheese
salt & pepper to taste
2 eggs
1 tomato diced
2 C. milk

Beat sweet potatoes, salt, cinnamon, nutmeg, ¼ C. of the butter, 2 eggs, vanilla and white sugar together with mixer until fairly smooth.

Place in a buttered 2 quart soufflé dish. Mix remaining ¼ C. butter, brown sugar, flour and pecans together. Sprinkle on top of sweet potatoes.

Bake at 350 for 35-40 minutes or until done.