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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.

Jannie Hunsaker - Atlantic Ward
Added: Monday, March 31, 2008


2-1/2 pounds sweet potatoes (3 large,) scrubbed.
2 large eggs, lightly beaten with a fork.
3 tablespoons unsalted butter, melted, plus more for preparing the pan.
2 tablespoons packed dark brown sugar.
1 teaspoon kosher salt.
1/2 teaspoon ground cinnamon.
1/2 teaspoon ground ginger.
Pinch of freshly grated nutmeg.
Freshly ground black pepper.
1/4 cup coarsely chopped pecans.

Preheat oven to 400. Put sweet potatoes on a cooking sheet and pierce each one 2 or 3 times with a fork.
Bake 45 to 60 minutes, or until tender. Set aside to cool.

Turn the oven down to 350. Scoop the sweet potato out of their skins and into a medium bowl.
Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar,
Salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.

Butter an 8 x 8 inch casserole. Pour the sweet potato mixture into the pan and sprinkle
The top with the pecans. Bake for 30-40 minutes until a bit puffy.

Serve immediately and Enjoy!




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