• 2 large sweet potatoes, peeled
• 1/4 C milk
• 2 eggs
• 1/4 C brown sugar
• 1/4 C pecans, chopped
• 4 T butter, softened
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg

Preheat the oven to 350 degrees F. Boil the sweet potatoes until softened. Mash the sweet potatoes using a fork. In a mixer, beat the sweet potatoes with the milk, 2 T butter and eggs. Transfer the batter to buttered individual ramekins. In a small bowl combine the brown sugar, remaining butter, pecans and spices. Top each ramekin with an equal amount of the brown sugar-pecan mixture. Bake for 35-40 minutes or until a knife inserted in the center comes out cleanly.