1 (16 ounce) can sweet potatoes, drained
1 (8 ounce) can cream-style corn
1 cup white sugar
1 cup butter, softened
2 eggs
1/4 cup milk
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking pan.
Place sweet potatoes in the prepared pan. Mix together cream-style corn and sugar. Beat in butter, eggs, milk, vanilla, baking soda and salt. Stir into the corn mixture. Sprinkle mixture over all.
Bake in preheated oven for 1 hour, until chicken is tender. Reduce heat to 350 degrees F (175 degrees C) and bake an additional hour.
Remove casserole from oven and allow to cool completely. Remove foil from casserole and cut into bite-size pieces.