This is my grandmother's recipe for Sweet Potato Casserole. You can't go wrong with this recipe, folks!
Sweet Potato Casserole
Filling:
3 large sweet potatoes, baked, peeled, and mashed
2 eggs
1 cup evaporated milk
cinnamon and nutmeg, sparingly
1/2 cup brown sugar
3/4 stick butter or margarine
1 tsp vanilla
Topping:
3/4 stick butter or margarine
1/2 cup pecans, chopped small
1/2 cup brown sugar
3/4 cup corn flakes, crushed
Combine filling ingredients and bake in a 9x13 dish for 35 to 45 minutes at 300 degrees. Mix topping and sprinkle over casserole. Bake another 15 minutes more.
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Filling:
3 large sweet potatoes, baked, peeled, and mashed
2 eggs
1 cup evaporated milk
cinnamon and nutmeg, sparingly
1/2 cup brown sugar
3/4 stick butter or margarine
1 tsp vanilla
Topping:
3/4 stick butter or margarine
1/2 cup pecans, chopped small
1/2 cup brown sugar
3/4 cup corn flakes, crushed
Combine filling ingredients and bake in a 9x13 dish for 35 to 45 minutes at 300 degrees. Mix topping and sprinkle over casserole. Bake another 15 minutes more.
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2 comments:
This recipe reminds me of home!
This looks really delicious. I wish I had made this with my sweet potatoes instead of pie that tasted just like pumpkin pie. I love the cornflake topping.
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