VEGETABLES/ LORELLE'S SWEET POTATO CASSEROLE
BY: JOAN RICKETTS LOCKE/ ANGELA LOCKE HARPER
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3 cups of cooked, mashed sweet potatos
1 cup of sugar
1/2 tsp. salt
2 beaten eggs
1/3 cup soft butter (margarine)
1/2 tsp vanilla
Beat all ingredients with mixer and place in a buttered casserole dish.
Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup butter
1 cup chopped pecans
Mix together topping ingredients
until crumbly and place on top of casserole.
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| Joan and Angela at home in Midland VA late 1990's |
30 minutes.
This recipe was given to me by a neighbor and friend, Dorothy Cunningham, when we lived in Warrenton Lakes.
This is a Thanksgiving Family favorite!
Special note: Last time I made this casserole, I roasted the sweet potatoes in the oven, scooped out the potato, mashed them and continued with the recipe above. Wow...roasting the potato enhanced the sweet potato flavor even more!
