1 large can sweet potatoes with liquid
1/2 stick softened butter
2/3 c. sugar
2 eggs
1 c. chopped pecans, divided
1 c. cornflakes, crushed
Additional butter for topping
Beat sweet potatoes, butter, sugar, and eggs until smooth. Stir in 1/2 c. pecans. Pour into a greased baking dish. Top with cornflakes and remaining 1/2 c. pecans. Dot or drizzle with additional butter. Bake at 300 for 1 hour. (Be careful not to let the pecans burn.)
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