"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

SWEET POTATO BAKE Recipe

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This recipe for SWEET POTATO BAKE, by , is from The WOODY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
TRICIA (POELMAN-MOLENKAMP) POTJER
Added: Wednesday, July 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (40 OZ.) YAMS, DRAINED
1/3 C. SUGAR
1 (5 OZ.) CAN EVAPORATED MILK
1 TSP. CINNAMON
1/2 TSP. NUTMEG
1 TSP. VANILLA
3 TBSP. BUTTER, SOFTENED
2 EGGS, BEATEN

TOPPING:
1 1/2 C. CORN FLAKES
1/4 C. BROWN SUGAR
1/3 C. CHOPPED PECANS
4 TBSP. BUTTER

Directions:
Directions:
IN A 7 X 11 INCH BAKING DISH, MASH YAMS, BUT LEAVE SMALL LUMPS. MIX IN SUGAR, MILK, SPICES, VANILLA, SOFTENED BUTTER AND EGGS. BAKE AT 350 FOR 40 MINUTES, OR UNTIL TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN. MEANWHILE, PREPARE TOPPING. PLACE CORNFLAKES IN A REUSABLE PLASTIC BAG. ADD BROWN SUGAR AND PECANS. SHAKE TO MIX WELL. TRANSFER MIXTURE TO A MEDIUM BOWL. POUR MELTED BUTTER OVER MIXTURE AND STIR TO MIX WELL.

 

 

 

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