"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Sweet Potato Casserole, by Patty Mooneyham, is from The Sharp Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Patty Mooneyham Added: Tuesday, September 30, 2008
4 1/2 cups sweet potatoes (or three 3 pound cans of chopped sweet potatoes, drained) 1 tsp salt 1 cup sugar 3 eggs 3/4 cup oleo, softened 2 tsp vanilla 1 tsp cinnamon 1 tsp nutmeg
Topping: 1 cup coconut 1 1/2 cups brown sugar 2/3 cup self-rising flour 1 cup pecans, chopped 3/4 cup oleo, melted
Combine first eight ingredients and pour into a 9x13 casserole dish. Set aside. For Topping: Combine flour and butter until crumbly (like a pie crust). Add the remaining ingredients and sprinkle over the potatoes. Bake at 350º for 30-35 minutes.
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