"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sweet Potatoe Casserole Recipe

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This recipe for Sweet Potatoe Casserole, by , is from Charlotte's 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!

Charlotte Partin


2 pounds Sweet Potatoes, pealed & chopped
3/4 Cup Sugar
1/4 Cut Evaporated Milk
3 Tablespoons Butter, Melted
1/2 teaspoon Salt
1 teaspoon Vanilla
2 Eggs


1/3 Cup Flour
2/3 Cup Brown Sugar
1/8 teaspoon Salt
2 Tablespoons Butter, Melted
1/2 Cup Chopped Pecans

Set Oven for 350

Prepare potatoes and place into a Dutch Oven and cover with water. Bring to a boil, then reduce heat to simmer for 20 minutes or until they are done.

Place potatoes, sugar, evaporated milk, butter, salt and vanilla in mixer and beat until smooth. Add eggs and beat until well mixed.

Pour into a lightly greased 13X9 pan.

Mix ingredients for topping: flour, brown sugar, salt and melted butter, together and sprinkle over the potato mixture; then sprinkle the pecans over top.

Bake for 25 minutes

Number Of Servings:
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