VEGETABLE RECIPE - 748
SWEET POTATO CASSEROLE
1 (1 lb., 13 oz.) can sweet potatoes
1 c. sugar
3 eggs
1/2 c. milk
1 tsp. vanilla
1/2 c. butter
TOPPING:
1 c. brown sugar
1 c. chopped pecans
1/3 c. melted butter
1/3 c. flour
Heat sweet potatoes in syrup.
Drain, whip and add other ingredients.
Put in casserole dish and top with sugar, nuts and melted butter.
Bake at 350 degrees for 30 minutes.
VEGETABLE RECIPE - 749
SWEET POTATO SOUFFLE
Approximately 5 fresh sweet potatoes
1/2 c. granulated sugar
3 tbsp. butter
2 eggs
1/4 tsp. cinnamon
1/2 tsp. vanilla flavoring
Approximately 1/2 c. milk or to
desired consistency
TOPPING:
Brown sugar
chopped pecans
Or marshmallows
Cook fresh sweet potatoes until tender
then puree. Add ingredients with milk to desired consistency.
Bake at 350 degrees for 1 hour.
Top with chopped
pecans and brown sugar last 10 minutes of baking time.
OR:
Top with marshmallows the last 5 minutes of baking time.
VEGETABLE RECIPE - 750
ORANGE SWEET POTATOES
6 med. sweet potatoes
1 tbsp. cornstarch
1 c. orange juice, divided
3 tbsp. melted butter
2 tbsp. grated orange rind
1/3 c. firmly packed brown sugar
1/3 c. white sugar
Salt
Yellow food coloring, if desired
Boil sweet potatoes in skins.
Peel, quarter and arrange in casserole dish.
Stir 1/2 cup orange juice into cornstarch stirring until smooth.
Heat rest of orange juice, butter, orange rind and sugar, stirring until sugar dissolves. Pour in cornstarch, stirring until thickened.
Add a pinch of salt and food coloring.
Pour over sweet potatoes.
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