Tuesday, November 6, 2007

Vegetable -Sweet Potato Casserole

Sweet potatoes are good all year and many include them in their Thanksgiving menu. Here's a recipe that I cut from the paper.


For the casserole:
2 eggs, lightly beaten
2 cups cooked sweet potatoes, mashed
6 tablespoons unsalted butter or margarine, melted
plus extra for greasing the baking dish
1 & 1/4 cups granulated sugar
1 cup milk
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
For the topping:
6 tablespoons unsalted butter or margarine, softened
1/2 cup firmly packed dark brown sugar
3/4 cup cornflakes
1/2 cup chopped pecans
To make the casserole: Preheat oven to 400 degrees. Lightly grease an 8-by-8-inch baking dish or other casserole dish and set aside. In a large bowl, lightly beat eggs. Add sweet potatoes, butter, sugar, milk, nutmeg, and cinnamon and blend well. Pour into baking dish and bake for 20 to 30 minutes, until center is almost set but still jiggles.

To make the topping: In a bowl, mix the top butter and brown sugar until smooth. Gently mix in cornflakes and pecans. Spread evenly over baked casserole. Return casserole to the oven and bake for 10 minutes. Let cool for 5 minutes before serving.Makes eight servings. Preparation time is 20 minutes and cooking time is 35-40 minutes.

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