Crunchy Sweet Potatoes

• 4 cups sweet potatoes, cooked, peeled and mashed (or you can use 2 large cans of sweet potatoes, drained and heated)
• 3 cups sugar (or Splenda)
• 4 eggs
• 1 cup heavy cream
• 1 12 cups butter (at room temperature)
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 cup Rice Krispies
• 1 cup pecans, chopped
• 1 cup walnuts, chopped
• 1 cup brown sugar, firmly packed

1. Preheat oven to 350F.
2. Grease a 9 x 13 inch baking dish with nonstick cooking spray.
3. Combine mashed sweet potatoes, 1 1/2 sticks of butter, eggs, sugar, cream, cinnamon and nutmeg in a large bowl.
4. Mix thoroughly.
5. Add mixture to prepared casserole dish.
6. In a medium bowl, combine Rice Krispies with pecans, walnuts, brown sugar, and remaining butter (melted).
7. Mix well.
8. Top sweet potato mixture with this mixture.
9. Bake at 350F for 40 to 45 minutes or until center is hot.

sweet potatoes, sugar, eggs, heavy cream, butter, cinnamon, nutmeg, rice krispies, pecans, walnuts, brown sugar

Taken from www.food.com/recipe/crunchy-sweet-potatoes-261568 (may not work)