"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 Fluff Recipe

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

Pearle Clark
Added: Saturday, July 25, 2009


3 c. sweet potatoes (mashed)
2 eggs (slightly beaten)
1 1/2 c. sugar
12 oz. Borden's condensed milk
1 tbsp. all spice
1 tbsp. cinnamon
1 tbsp. nutmeg

Mix all ingredients together in a large bowl. Pour in a greased casserole dish and continue below.

1 c. light brown sugar
1/2 c. butter (melted)
1/2 c. self-risng flour
2 c. pecans (chopped)

Mix topping ingredients and spread evenly over top of the casserole. Bake 30-45 minutes in 350 oven.




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