"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gwen Bridegan - Atlantic Ward
Added: Monday, March 31, 2008


3 cups mashed sweet potatoes (preferably fresh sweet potatoes that have been boiled)
1 cup sugar
˝ tsp. salt
1/3 stick margarine
˝ cup evaporated milk
1 tsp. butter flavoring
2 eggs beaten

Combine all ingredients and put in a greased baking dish.

1 cup brown sugar
1/3 cup flour
1/3 cup melted margarine
1 cup chopped pecans

Mix together and place on top of the sweet potato mixture.

Bake at 350 F. for 35 minutes.

[Sweet Potato Casserole is made by Gwen’s mom every year on Thanksgiving Day or when requested. It’s very tasty and everyone looks forward to it! This recipe is also easy to make.]




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