Sweet Potato Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 c. cooked, mashed, sweet potatoes (I use red potatoes)
1 c. sugar
2 eggs, beaten in 1/3 c. milk (cream preferably)
1/2 c. melted butter/margarine
2 tsp. vanilla
1/4 to 1/2 c. milk
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Directions: |
Directions:Combine all ingredients in a large mixing bowl and mix well. Pour into a quart casserole and sprinkle with topping mixture over potatoes and bake at 350 degrees for 30 minutes.
TOPPING
1/2 c. firmly packed brown sugar
1/4 c. flour
1 1/2 T. melted butter/margarine
1/2 c. chopped pecans
Combine these ingredients in a small bowl and mix well. Sprinkle on top of the casserole before baking. Keeps in refrigerator for up to a week. (providing there is any to refrigerate!) |
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Personal
Notes: |
Personal
Notes: Glen Potter is not a picky eater; guess he has learned through the years that it's best to eat whatever is there and be thankful for it. Growing up as one of eleven children in the household, you ate what was there. After marrying into this family I found our his mother cooked a pot of "soup beans" EVERY day. She also made biscuits 3 times a day from "scratch". I tried them a few times and Glen asked why mine all were different sizes and shapes when his mother's were all identical. He also stated that those in the "whop" cans at the store were just as good; I never made them again. I agreed with him, those in the can are just as good! NOT! But he never asked for "homemade" again. This casserole is probably Glen's most favorite food!
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