"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 Recipe

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

Donna Harris
Added: Friday, October 2, 2009


3 cups cooked sweet potatoes
2 eggs
1 cup sugar
1 tsp. vanilla
1/3 cup milk
1/4 cup melted butter

1 cup chopped pecans
1 cup light brown sugar
1/3 cup melted butter
1/3 cup flour

Heat oven to 350
Mix potatoes, eggs, sugar, vanilla, milk, and bitter well. Pour into casserole dish.
Make topping; mix pecans, brown sugar, butter, and flour until crumbly. Sprinkle on top of potato mixture.
Bake for 25-35 minutes. Serves 12




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