"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sweet Potatoe Bake, by Julie Reisman, is from Hermesch Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 c. sweet potatoes or yams, peeled, cooked, and mashed 1 c. sugar 1/3 c. butter, melted 2 eggs 1 tsp. vanilla 1 tsp. cinnamon 1/4 tsp. nutmeg 1/4 c. half and half or heavy cream
Topping: 1 c. brown sugar, packed 1 c. walnuts or pecan, chopped 1/3 c. flour 3 tbsp. butter melted
Preheat oven to 325º. Mix all ingredients together except for cream. Beat with electric mixer until smooth. Add cream. Mix well. Pour into greased 9x13 in. baking dish. Add topping. Bake for 25-30 minutes. Sugar can be cut down to about 1/2 cup in the casserole.
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