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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole is from The Northeast First Friday Club Cookbook, 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:  
9 x 9 pan (or individual Pyrex bowls to freeze)
3 c mashed sweet potatoes (2 1/2 lb canned mostly drained)
1/2 to 3/4 c evaporated milk
1 t vanilla
1/2 c sugar
2 eggs, slightly beaten

Sprinkle on top of sweet potatoes:
1 c chopped pecans
1 c shredded coconut
1/2 c melted butter
1 c brown sugar
Directions:
Directions:
325-350 degrees 45-60 minutes
Mix mashed sweet potatoes, evaporated milk, vanilla, sugar, eggs slightly beaten
Pour into deep 9 x 9 pan (or I do individual pyrex bowls to freeze).

Mix and sprinkle on top of sweet potatoes:
chopped pecans, shredded coconut, melted butter, brown sugar
Casserole can run over side of dish.
This freezes so double and freeze for individual dishes easy to pull out and bake when needed.
Thanksgiving dinner isn't complete without this casserole which can double as a dessert!

 

 

 

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