Crunchy Sweet Potatoes

With autumn coming here in Louisiana, I decided to drag out a few of my grandmother's recipes that she had stuck inside her old cookbooks. It amazes me at some of the ingredients that you find in some of these recipes and how you think "that will never work" but they always seem to turn out really good. When I saw Rice Krispies in this recipe I thought "no way that is going to work" but I made it and believe it or not, it's really good.

• Ready In: 1 hr 5 mins
• Serves: 10-12

Ingredients

• 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 1⁄2 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

Directions

1. Preheat oven to 350°F.
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 350°F for 40 to 45 minutes or until center is hot.