| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Casseroles, To/from eat, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Sweet potatoes |
| 1/4 |
c |
Butter, melted |
| 1/4 |
c |
Sugar, optional |
| 2 |
|
Eggs |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
| 1 |
c |
Sweetened condensed milk |
| 3/4 |
c |
Corn flake crumbs |
| 1/4 |
c |
Butter, melted |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
TOPPING
Wash the sweet potatoes but do not peel them. Bake whole in a baking dish
at 350 degrees for an hour.
Cut in half and remove from skin. Mash with fork or potato masher, then mix
in all other casserole ingredients.
Bake at 400 degrees for 20 minutes in a 9x13x2 pan. Meanwhile, mix the
topping ingredients. Put topping on and bake 10 minutes more.
Posted to EAT-L Digest 18 Dec 96
Recipe by: EAT-L
From: Bill Hatcher <bhatcher@GC.NET>
Date: Thu, 19 Dec 1996 09:34:23 -0500
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”