Sweet Potato Casserole
Recipe: Sweet Potato Casserole
From: My Aunt Judy (sorry, I don't know her source)
Serves: A bunch, I'd guess you could serve 10 or so.
Topping:
1 cup light brown sugar
1/2 cup chopped pecans
1/4 cup butter, cut up
The Stuff:
5 pounds sweet potatoes, peeled and cut in 1/2 inch pieces
4 large eggs
3 Tbsp. maple syrup
2 Tbsp. vanilla (may substitute Captain Morgan's Spiced Rum for all or part)
1 Tbsp. lemon juice
2 tsp. salt
The Directions:
Preheat oven to 350 degrees F.
Cook and drain potatoes. Mash and puree.
Beat eggs, syrup, vanilla and lemon.
Mix with potatoes, put in casserole.
Sprinkle topping.
Bake 1 hour uncovered.
From: My Aunt Judy (sorry, I don't know her source)
Serves: A bunch, I'd guess you could serve 10 or so.
Topping:
1 cup light brown sugar
1/2 cup chopped pecans
1/4 cup butter, cut up
The Stuff:
5 pounds sweet potatoes, peeled and cut in 1/2 inch pieces
4 large eggs
3 Tbsp. maple syrup
2 Tbsp. vanilla (may substitute Captain Morgan's Spiced Rum for all or part)
1 Tbsp. lemon juice
2 tsp. salt
The Directions:
Preheat oven to 350 degrees F.
Cook and drain potatoes. Mash and puree.
Beat eggs, syrup, vanilla and lemon.
Mix with potatoes, put in casserole.
Sprinkle topping.
Bake 1 hour uncovered.