"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 Sweet Potato Casserole, by Veronica Mixon, is from The Mixon Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups cooked, mashed potatoes ½ cup plus 2 ½ T melted butter ¾ cup sugar 1 tsp vanilla 1/3 cup milk ¼ cup flour 2 eggs, well beaten ½ tsp salt ½ cup packed brown sugar ½ cup chopped nuts
Combine the mashed potatoes, ¾ cup sugar, ½ cup butter, eggs, vanilla, salt and milk. Mix well and place in an 8 inch square greased baking dish. Mix together the remaining 2 ½ T butter, brown sugar, flour and nuts and distribute evenly over the potato mixture. Bake at 350 for 25 minutes. .
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