Recipe for Sweet Potato Casserole

Recipe for Sweet Potato Casserole

Recently, I received a copy of "101 Farmhouse Favorites," a new cookbook from Gooseberry Patch.

They sent it because they featured a recipe I submitted - the one my friend Luke Shepherd created for tortellini salad.

Blog PhotoI offered to give Luke the cookbook, as he was kind enough to let me share his recipe, but he declined.

So, I figured this would be a good chance to share a recipe from the cookbook, for Sweet Potato Casserole. I haven't tried it yet, but it looks delicious.

Sweet Potato Casserole
Originally from Dawn Romero, Lewisville, Texas

4 cups mashed sweet potatoes
1/3 cup plus 2 tablespoons butter, melted and divided
2 tablespoons sugar
2 eggs, beaten
1/2 cup milk
1/3 cup chopped pecans
1/3 cup sweetened flaked coconut
1/3 cup brown sugar, packed
2 tablespoons all-purpose flour

In a large bowl, mix together sweet potatoes, 1/3 cup butter and sugar. Stir in eggs and milk. Spoon mixture into a lightly greased 2-quart casserole dish.

In a separate bowl, combine remaining butter and other ingredients. Sprinkle mixture over sweet potatoes. Bake, uncovered, at 325 degrees for one hour, or until heated through and bubbly. Serves 4.

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