"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

Aunt Thelma's Sweet Potato Casserole Recipe

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This recipe for Aunt Thelma's Sweet Potato Casserole, by , is from The Blackwell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deb Sanders
Added: Friday, March 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Topping:
2 cups corn flakes
1/2 cup brown sugar
1/2 stick margarine

Base:
2 large cans sweet potatoes(yams) drained.
2 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cup sugar
1/4 to 1/2 cup milk(add until slightly thinner than mashed potatoes)
1/4 teaspoon salt
Finely chopped pecans(optional)







Directions:
Directions:
Mash sweet potatoes.
Add all other ingredients except topping
Mix well, spoon into casserole dish.
Bake at 325 for 20 minutes.
Remove from oven.
Crush corn flakes, mix with melted butter and brown sugar.
Spread this over top of potatoes and return to oven until browned.

You can add finely chopped pecans to topping if desired but it is great without them. The first time I had it I thought it had pecans in it, but it didn't.

Number Of Servings:
Number Of Servings:
:about 8
Preparation Time:
Preparation Time:
10-15 minutes minus cook time
Personal Notes:
Personal Notes:
Bryant's aunt gave me this recipe. I love it!

 

 

 

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