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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole, by , is from The Young 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!

Contributor:  
Contributor:  
Debbie Young

Category:
Category:

Ingredients:  
Ingredients:  
1 - 40 oz. can Bruce's Yams, drained well
1 cup of sugar
1 stick of butter, melted
2 eggs, well beaten
1/3 cup of milk
1 tsp. vanilla

For topping:
1/2 cup of light brown sugar
1/4 cup flour
2 1/2 Tbsp. of butter, melted
1 cup chopped pecans

Directions:
Directions:
Drain the yams well. I usually put them in a strainer and let them sit there for about 10 minutes to drain well. Then combine Yams with the other ingredients except for the eggs into an electric mixer bowl and combine. Add eggs and mix well. (you don't want to add eggs to hot butter as they will start to cook as scrambled eggs).
Put into a baking dish (I use a 1.5 qt.) sprayed with Pam.

Then mix all the Topping ingredients and sprinkle them on top of the Sweet Potato mixture before baking. Bake at 350 for about 30 minutes. Check then to see if they are set and done. It depends on size of the dish and how thick the potatoes are. My dish is oval and it takes between 30-45 minutes.

Number Of Servings:
Number Of Servings:
10

 

 

 

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