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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Diane's Sweet Potato Casserole Recipe

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This recipe for Diane's Sweet Potato Casserole is from Talarico Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs. sweet potatoes
1 1/4 cup orange juice
3 1/3 T. sugar
3 eggs beaten
5 T. melted butter
1 3/4 tsp. vanilla
1 3/4 tap. cinnamon
pinch nutmeg

Topping
2 c. packed brown sugar
1 1/3 c. all purpose flour
8 T. butter, room temperature
2 c. pecan pieces
2 tsp. cinnamon
Pecan halves (optional)
Directions:
Directions:
Scrub and peel sweet potatoes, cut off and discard woody portions and ends. Cut potatoes into cubes and cook uncovered in a small amount of boiling water for 25-35 minutes or until tender. Drain.

Combine the still hot sweet potatoes, granulated sugar, orange juice, cinnamon, nutmeg, butter and vanilla. Stir with a wooden spoon to break up potatoes but do not completely mash.

Season to taste with salt and pepper.

Put mixture into a greased 2 qt. square baking dish.

Combine brown sugar and flour, cut in 2 T. butter till coarse crumbs form. Stir in pecan pieces. Sprinkle crumb mixture on top of potatoes.

Bake uncovered in a 350º degree oven for about 25 minutes.

Garnish with pecan halves if desired.

Serve warm.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Over the years, this recipe has evolved into mostly topping spread out over a larger potato surface. This is a Thanksgiving tradition in our family. Everyone loves the topping! Enjoy - Diane

 

 

 

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