"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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Sweet Potato Casserole image

 

This recipe for Sweet Potato Casserole, by , is from Stone Family 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!

Contributor:  
Contributor:  
Scott Barth

Category:
Category:

Ingredients:  
Ingredients:  
FILLING
6-8 c. mashed sweet potatoes
2 eggs
2 tsp. vanilla
1/4 tsp. nutmeg
1/2 c. sugar (or more to taste)
1/4 tsp. cinnamon
2 tbsp. butter

TOPPING
1 c. chopped pecans
1 c. brown sugar
6 tbsp. melted butter
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/8 tsp allspice

Directions:
Directions:
FILLING
Bake or boil the sweet potatoes until soft. Then peel and mash with the other ingredients. Put in round casserole dish.

TOPPING
Mix the ingredients and put on top of the potatoes.

BAKE
400 F for 45 minutes covered, then 15 minutes uncovered.

Personal Notes:
Personal Notes:
Wow, this is a very decadent casserole. I've made this for several office carry-ins and it is always a hit. Keep away from people watching fat or sugar!

 

 

 

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