"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 Billie Renfrow, is from A Taste of the Spirit - Book II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 sweet potatoes 3 tablespoons butter 2/3 cup sugar 2 eggs, beaten 3 tablespoons honey 1 teaspoon vanilla 1/3 cup evaporated milk 1 teaspoon lemon juice dash of salt 1 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon clovers
Topping 1/2 cup self-rising flour 1 stick melted butter 1 cup brown sugar 1 cup pecans, chopped 1 teaspoon vanilla
Peel sweet potatoes and boil until tender. Drain and mash with butter while hot. Mix in the rest of the ingredients and pour into a buttered casserole dish. Bake at 325 degrees for 35 minutes before adding topping.
Topping: Mix together all ingredients and spread on top of sweet potato casserole. Bake for an additional 20 minutes at 325 degrees.
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