"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 potatoe casserole Recipe

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This recipe for Sweet potatoe casserole, by , is from Familly 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:  
Sally Martin

Category:
Category:

Ingredients:  
Ingredients:  
1 Large can sweet potatoes - drained
3/4 stick margarine or butter (6 tbsp.)
2 eggs
1 cup evaporated milk
1 1/2 cup sugar


Topping:
1 cup crushed corn flakes
1/2 cup chopped pecans
1/2 cup light brown sugar
3/4 stick margarine or butter (6 tbsp.)

Directions:
Directions:
In large mixing bowl add butter, eggs and sugar - mix well then add milk, cinnamon & nutmeg, With beaters mix in sweet potatoes. Pour into greased casserole. Bake 15-20 minutes at 400 degrees.


While this is oven, melt butter for topping, crush cornflakes and add all ingredients together.


Remove casserole from oven


Spread topping mixture to top of casserole and return to oven for another 15 minutes

Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
If you mess up like I have and put the topping on in the beginning it will be ok just place foil over for the first 15 minutes of cook time so the corn flakes don't burn,remove foil for the last 15 minutes cook time :)

 

 

 

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