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