“This side dish is always a favorite of all the family (including grandchildren) and is much requested at family din- ners, potlucks or picnics. It’s so delicious, it’s almost like a dessert.”
Sweet Potato Casserole with Corn Flake Topping
4 large sweet potatoes or yams, baked until tender, peeled and mashed (about 4 cups)
1/2 cup granulated sugar
2 eggs, slightly beaten
5 tablespoons butter
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup corn flakes
1/2 cup chopped pecans or walnuts
5 tablespoons butter, melted
1/2 cup brown sugar
1. Preheat oven to 375f.
2. To prepare potatoes, combine all ingredients in a mixing bowl. Beat on medium speed until well-blended. Spoon into a shallow 2-quart baking dish. Bake 1 hour.
3. To prepare topping, combine all ingredients. remove potatoes from oven and sprinkle with topping. return to oven and bake an additional 10 minutes. Serves8.
Per serving: 360 calories, 21g fat, 85mg chol., 4g prot., 43g carbs., 3g fiber, 350mg sodium
—Recipe by Lois Miller, Laclede, Idaho