Drain sweet potatoes and mash with a fork, ricer or electric mixer. Add oil, salt, pepper, nutmeg, and milk, beating until light and fluffy. Stir in chopped pecans and shape into 8 flat round patties. Dip both sides into ground pecans to coat. Place on a lightly oiled baking sheet and dot with butter. Bake in a preheated 450F. oven for 20 minutes. Serve with a mushroom gravy. OSTER, Maggie The Potato Garden Harmony Books. New York. 1993 MM Format by John Hartman Indianapolis, IN 30 May 1997 Cro-Magnon@juno.com Posted to MM-Recipes Digest V4 #150 by cro-magnon@juno.com (John M. Hartman) on May 30, 1997