"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
This recipe for Aunt Judy's Pecan Sweet Potato Bake, by Pam Hart, is from The ASC Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 c. mashed sweet potatoes 2 eggs 1/2 c. sugar 1/4 c. milk 1/4 c. melted butter 1 tsp. salt
Topping: 1/2 c. packed brown sugar 2 T. flour 1/4 c. butter, softened 1/2 c. chopped pecans
In a large mixing bowl, combine sweet potatoes, eggs, sugar, milk, melted butter, vanilla, and salt. Beat until light and fluffy. Transfer to a greased 13" x 9" baking dish. Combine the brown sugar and flour in a bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture. Bake, uncovered, at 350º for 30-35 minutes.
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