"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Potato Casserole Recipe

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

Shari Petryszak
Added: Sunday, May 31, 2009


6 medium sweet potatoes
1/2 cup butter or margarine, cubed
1/2-3/4 cup sugar
1 can (20 ozs.) crushed pineapple, drained
2 eggs, beaten
1 tsp. vanilla extract
1/2 tsp. ground nutmeg
1/2 tsp. salt
Raisins - 1/4 to 1/3 c. (optional)
15 large marshmallows or Streusel Topping

2/3 c. chopped pecans
1/2 c. packed light brown sugar
2 tbsps. all-purpose flour
2 tbsps. butter,melted
1/4 tsp. ground cinnamon

Place sweet potatoes in a large kettle and cover with water; bring to a boil. Boil gently until potatoes can easily be pierced with the tip of a sharp knife, about 30-45 mins. Drain; cool slightly. Peel potatoes and place in a large bowl; mash. Stir in butter and sugar until butter is melted. Add pineapple, eggs, vanilla, nutmeg and salt.
Spoon into a greased 2-qt. baking dish. Top with marshmallows or streusel topping & bake uncovered at 350 for 40-45 mins.
Combine pecans, brown sugar, flour, butter, & 1/4 tsp. cinnamon & sprinkle evenly over potatoes.

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