"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole, by , is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra (Ryan) Chamberlain
Added: Wednesday, June 14, 2006


1 (29 oz) cans sweet potatoes, drained and mashed
1/2 c. butter, melted
2 T. white sugar
2 T. brown sugar
1 T. orange juice
2 eggs, beaten
1/2 c. milk
1/2 c. chopped pecans
1/2 c. brown sugar
2 T. flour
2 tsp. butter, melted

Lightly grease a slow cooker. In a large bowl, blend sweet potatoes, 1/2 c. butter, white sugar and 2 T. brown sugar. Beat in orange juice, eggs and milk. Transfer this mixture to the prepared slow cooker. In a small bowl, combine pecans, 1/3 c. brown sugar, flour and 2 T. butter. Spread the mixure over the sweet potatoes. Cover the slow cooker and cook on HIGH for 3-4 hours.

* I doubled the topping and put a layer in the middle and also added vanilla and cinnamon to the sweet potatoes.




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