"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, by , is from In the Kitchen with Swann Keys , 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!

Lori Wrobleski


3 cups of drained sweet potatoes or yams
1 cup of sugar (you can use less because it is pretty sweet)
stick of butter
2 eggs
Splash or two of milk. The more you use the thinner the casserole will be.
tsp salt
1 tsp vanilla (friends have substituted almond extract and say it is great)

Combine first 7 ingredients, mix with a mixer until smooth
Place in casserole dish

1 cup of brown sugar (firmly packed)
stick of soft butter
cup of flour
1 cup of chopped nuts (I use pecans)


Cream butter and brown sugar with mixer
Add flour a little at a time (will make a crumbly)
Fold in nuts
Place evenly on top of the casserole (I use my hand to sprinkle on evenly)

Bake at 350 for 30-35 mins or more until if is hot. Will be longer if you double recipe. I cover at first and then remove. It should be heated throughout and a little bubbly on top




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