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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 McMAHON 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:
Ingredients:  
Ingredients:  
3 cups sweet potatoes, cooked, skinned, and mashed

2/3 cup sugar

½ cup milk (or ¼ cup milk & ¼ cup caracao)

¼ cup butter

1 teaspoon vanilla

½ teaspoon orange extract

2 eggs slightly beaten

Combine all ingredients in mixer and blend well. Put in small casserole dish. Chill before adding topping (I chill overnight in the refrigerator); it makes handling easier.

Topping:

1 cup light brown sugar

½ cup flour

1 stick butter, very soft (I leave it out for several hours before I make the topping)

Pecan halves
Directions:
Directions:
Mix first three ingredients well. Soften as much as possible to facilitate handling. Spread over the chilled sweet potatoes. Arrange pecan halves over the top to completely cover the potatoes.

Bake at 350 degrees for 40 to 45 minutes (I check and wait until the crust is browned and the sweet potatoes are bubbling)

If served as a dessert, top each serving with fresh whipped cream.
Personal Notes:
Personal Notes:
Walt Farrell, my old office mate from National Geographic, gave me this recipe which was his grandmother's recipe. Walt's grandparents had a sweet potato farm in North Carolina and his grandmother had a lot of recipes for sweet potatoes. This was his grandmother's and Walt's favorite one.

 

 

 

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