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"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

Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole is from Nell's Kitchen, 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:  
6 to 8 large sweet potatoes, about 5 pounds
1 egg, beaten
1 cup granulated sugar
1/2 cup (1 stick) butter or margarine, melted
2 tbsp all-purpose flour
1/2 cup evaporated milk
1 1/2 tsp ground cinnamon
1 tsp ground allspice
1 1/2 tsp vanilla
TOPPING:
1/2 cup (1 stick) butter or margarine
2 cups brown sugar, firmly packed
2 cups pecan pieces
Directions:
Directions:
In a large pot, boil the potatoes with skins on until they are soft, about 45 minutes to 1 hour. Let the potatoes cool. Preheat oven to 350º. Remove skins and place the potatoes in a large mixing bowl. Whip the potatoes with electric mixer until smooth. Add the egg, granulated sugar, butter, flour, and evaporated milk. Mix well to blend. Add the cinnamon, allspice and vanilla. Spoon the potatoes into a lightly greased 13 by 9 inch glass dish.
Make topping by melting the butter in a medium saucepan over low heat. Then add the brown sugar and pecans and stir until the mixture is smooth and easy to spread. Spread the topping evenly over the potatoes. Bake for 40 minutes.
Makes 10 servings

 

 

 

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