1 pound potatoes, any kind, peeled and chopped

2 cups water

1/2 teaspoon salt

1/2 cup white sugar

1/2 teaspoon ground nutmeg or mace

1/2 cup butter

1 egg

3 1/4 cups all-purpose flour

2 tablespoons active dry yeast

1/2 teaspoon ground cinnamon

Filling

3/4 pound dark brown sugar

4 tablespoons ground cinnamon

3/4 cup butter, diced

1 teaspoon evaporated milk

Finely chopped walnuts or pecans for garnish

In a medium saucepan place the potatoes and water. Bring to a boil and cook until tender. Reserve 1/2 cup water, drain potatoes and mash.

In a mixing bowl place mashed potatoes, reserved water, salt, sugar, nutmeg or mace, butter, egg, flour and yeast. Beat with electric mixer until a smooth dough forms.

Spread dough in an 11- by 13-inch baking pan. Cover with a damp cloth and let rise in a warm place until double in volume, about 1 hour.
Preheat oven to 350 degrees.

In a small bowl, combine brown sugar, cinnamon and butter to a crumbly mixture. Poke at least 12 thumb-sized holes in the dough and fill each with the brown sugar mixture. Sprinkle the dough with more cinnamon and the evaporated milk. Bake 25 minutes. Cool a little in pan before removing.

Serves eight.