Jill’s Sweet Potatoes

4 cups Sweet potatoes, cooked, peeled and mashed 1 cup Sugar 4 Eggs, beaten 1 cup Heavy cream 3 sticks Butter, divided 1 tsp Cinnamon 1 tsp Nutmeg 1 cup Rice Krispies 1 cup Pecans, chopped 1 cup Walnuts, chopped 1 cup Brown sugar Preheat oven to 350 degrees. Grease a 13 x 9 casserole dish. Combine hot sweet potatoes, sugar, eggs, cream, half of the butter, cinnamon and nutmeg in a bowl; mix thoroughly. Add sweet potato mixture to greased casserole dish. Combine Rice Krispies, pecans, walnuts and remaining butter and brown sugar into a bowl. Mix until crumbly. Sprinkle over sweet potato mixture. Bake 40-45 minutes or until center is hot. Yield:10-12 servings From the cookbook: Deep South Staples or How To Survive In A Southern Kitchen Without A Can of Cream of Mushroom Soup by Robert St.John

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