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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 Brehant Grondin 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!
Category:
Category:
 

Filling
Ingredients:  
Ingredients:  
4 Tbsp. butter (plus 1 Tbsp. to grease baking dish)
3 cups of mashed sweet potatoes (3-4 large potatoes/ 1 ¾ lbs.)
½ cup milk
¼ cup brown sugar
1 tsp. vanilla extract
2 large eggs
Directions:
Directions:
Grease a 2-2 ½ quart baking dish with butter
Preheat oven to 350°
Whisk butter, mashed sweet potatoes, milk, brown sugar, salt and eggs in a large bowl. Hand or stand mixer with whisk attachment preferred
Transfer to baking dish
 

Topping
Ingredients:  
Ingredients:  
½ cup flour
½ cup brown sugar
4 Tbsp. melted butter
¼ tsp. salt
(optional) ¾ cup chopped pecans
Directions:
Directions:
Combine flour, brown sugar, butter and salt in a medium bowl until mixture clumps and is moist
Stir in pecans if desired
Spread mixture over sweet potatoes in an even layer

Bake until mostly set in the middle and golden on the top. About 30 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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