"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Fouts
Added: Tuesday, April 28, 2009


2-1/4 to 2/1/2 lbs. (about 4 cups) sweet potatoes, cooked, peeled and mashed
1/3 c. butter or margarine, melted
2 eggs, beaten
1/2 c. of milk
1 tsp. vanilla extract
1/2 c. sugar
1/2 c. chopped nuts
1/2 c. shredded coconut
1/2 c. packed brown sugar
3 tbsps. butter or margarine, melted

In large mixing bowl, combine mashed potatoes, butter, eggs, milk, vanilla extract and sugar. Spread into a greased 1-1/2-qt. casserole. For topping, combine all ingredients and sprinkle over potatoes. Bake at 375 for 25 minutes or until heated through. Yield: 6-8 servings.




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