 |
Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates cajun-country- . She helped me out with these recipes!! So I want to thank her! Ingredients:
1 (14 ounce) can sweet potatoes |
2 eggs |
1/4 cup margarine |
1/2 cup sugar |
1/3 cup evaporated milk |
1 teaspoon vanilla |
1/3 cup margarine |
1/4 cup light brown sugar |
1/2 cup flour |
1 cup of chopped nuts (optional) |
Directions:
1. In a saucepan over low heat stir the sweet potatoes until thoroughly heated.
2. Remove from heat and cream well.
3. In a bowl mix together the remaining ingredients and add the mixture to the potatoes. Pour the mixture into a pie pan.
4. In a small saucepan melt the margarine, on low heat and add the remaining topping ingredients, stir until throughly heated and mixed well.
5. Pour the topping over the potatoes.
6. Bake the casserole, uncovered, at 350 degrees F. for 35 minutes.
|
|