(When I got married, I received a little cookbook with this recipe, and I’ve been making it ever since (with a couple of tweaks). I received a publication recently that had the same basic recipe as a winner in a contest, so I guess it has stood the test of time!)
Sweet Potato Casserole
2 – 3 medium sweet potatoes (2 1/2-3 lbs.)
1 C. evaporated milk
1 C. sugar
3/4 stick (or 6 T.) butter, melted
2 eggs
1/2 t. nutmeg
1 t. cinnamon
1/4 t. salt
1 t. vanilla
Bake (or boil & drain) sweet potatoes till soft. Mash in large bowl. Add all other ingredients and mix well with metal whisk. Pour into 9 x 12 casserole dish and bake at 400 degrees for 15 min. while preparing topping.
Topping:
1 C. crushed cornflakes (use organic if you can find them)
1/2 C. brown sugar (light or dark)
3/4 stick (or 6 T.) butter
1/2 C. pecans or walnuts
Combine topping ingredients in small thick pot. Cook slowly for 10 min.. Spoon on top of filling and bake at 400 degrees for 15-20 min. till lightly browned. Serves 8-10.
