"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 with Brown Nut Topping Recipe

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This recipe for Sweet Potato Casserole with Brown Nut Topping, by , is from From the kitchen of......., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Jones
Added: Friday, August 21, 2009


3 cups cooked sweet potatoes, mashed
1/2 tsp salt
1/2 stick oleo
1/2 tsp vanilla
1 cup sugar
2 eggs, beaten
1/2 cup milk

Combine and pour into a greased casserole dish.

1/2 cup chopped nuts
1 cup light brown sugar
1/3 cup flour (self-rising)
1/3 stick oleo

Crumble and spread over potatoes.
Bake at 350 for 30 minutes.




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