This could be a dessert! Thanks to Shirley Showalter who put this recipe in the Frieden's Church Cookbook- the older version. She made these for a covered dish dinner and they were gone in a flash. Now this is what we make every Thanksgiving. She sometimes cuts the brown sugar in half because it is very sweet. That decision is up to you. This is the original recipe:
Shirley's Sweet Potato Casserole
Ingredients:
3 cups of cooked sweet potatoes (I have used canned and they are fine.)
1 stick of margarine
1 teaspoon (or more) vanilla
2 eggs
3/4 cup brown sugar
1/2 cup milk
Topping:
1 cup brown sugar
1/2 cup chopped nuts- walnuts or pecans
1/3 cup of margarine
1/3 cup of flour
Directions: Oven Temperature: 325 degrees
1. Mix the first 6 ingredients with a mixer until fluffy and spread in a 2 quart rectangular dish.
2. In a separate bowl mix the 4 ingredients for the topping together.
3. Sprinkle the topping evenly on the sweet potato mix.
4. Bake for 30 minutes.
Shirley's Sweet Potato Casserole
Ingredients:
3 cups of cooked sweet potatoes (I have used canned and they are fine.)
1 stick of margarine
1 teaspoon (or more) vanilla
2 eggs
3/4 cup brown sugar
1/2 cup milk
Topping:
1 cup brown sugar
1/2 cup chopped nuts- walnuts or pecans
1/3 cup of margarine
1/3 cup of flour
Directions: Oven Temperature: 325 degrees
1. Mix the first 6 ingredients with a mixer until fluffy and spread in a 2 quart rectangular dish.
2. In a separate bowl mix the 4 ingredients for the topping together.
3. Sprinkle the topping evenly on the sweet potato mix.
4. Bake for 30 minutes.
No comments:
Post a Comment