"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole, by , is from Nell's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 to 8 large sweet potatoes, about 5 pounds
1 egg, beaten
1 cup granulated sugar
1/2 cup (1 stick) butter or margarine, melted
2 tbsp all-purpose flour
1/2 cup evaporated milk
1 1/2 tsp ground cinnamon
1 tsp ground allspice
1 1/2 tsp vanilla
TOPPING:
1/2 cup (1 stick) butter or margarine
2 cups brown sugar, firmly packed
2 cups pecan pieces

Directions:
Directions:
In a large pot, boil the potatoes with skins on until they are soft, about 45 minutes to 1 hour. Let the potatoes cool. Preheat oven to 350. Remove skins and place the potatoes in a large mixing bowl. Whip the potatoes with electric mixer until smooth. Add the egg, granulated sugar, butter, flour, and evaporated milk. Mix well to blend. Add the cinnamon, allspice and vanilla. Spoon the potatoes into a lightly greased 13 by 9 inch glass dish.
Make topping by melting the butter in a medium saucepan over low heat. Then add the brown sugar and pecans and stir until the mixture is smooth and easy to spread. Spread the topping evenly over the potatoes. Bake for 40 minutes.
Makes 10 servings

 

 

 

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