"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 Potato Casserole, by Karen Ellis Stough, is from The Ellis Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4--6 Sweet potatoes boiled or baked until tender, peeled and mashed 1/4 c. melted butter or margarine 1/4--1/2 c. sugar 1 egg + 1 egg white 1 tsp vanilla 1/2 c. milk 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg
Combine all in a large mixer bowl and beat at medium speed until smooth. Place in lightly greased baking dish. Top with brown sugar pecan topping: Combine 1/3 c. brown sugar, 1/3 c. finely chopped pecans, 2 tbsp. flour, 2 tbsp. melted butter. Sprinkle on top of potatoes. Bake at 350º for 25--30 min. May be topped with minature marshmallows instead of brown sugar mixture.
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