Crunchy Sweet Potato Bake

• 3 pounds sweet potatoes (about 7 medium), peeled and quartered
• 2/3 cup sugar
• 1/2 cup 2% milk
• 1/3 cup butter, softened
• 1 tablespoon finely chopped crystallized ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup cornflakes, lightly crushed
• 1/4 cup packed brown sugar
• 1/4 cup chopped pecans
• 1/4 cup butter, melted

1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-18 minutes or until tender. Drain. Mash the sweet potatoes with the sugar, milk, butter, ginger, cinnamon and nutmeg.
2. Transfer to a greased 2-qt. baking dish. Cover and bake at 350u0b0 for 20 minutes or until heated through.
3. Combine the topping ingredients; sprinkle over potatoes. Bake, uncovered, for 5-10 minutes or until topping is lightly browned.

sweet potatoes, sugar, milk, butter, ginger, ground cinnamon, ground nutmeg, cornflakes, brown sugar, pecans, butter

Taken from www.tasteofhome.com/recipes/crunchy-sweet-potato-bake/ (may not work)