The Cook’s Corner 11-18-2008

Sweet Potato Casserole

Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.

Ingredients:

  • 1/4 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3 tablespoons butter, melted
  • 1 (29-ounce) can Bruce’s Sweet Potato Casserole (4-ounce) can with “Pecan Crumb Topping”
  • 4 tablespoons butter, softened

Directions:

1. Preheat oven to 350 degrees. Combine milk, vanilla, eggs, melted butter and casserole mix, blending well.

2. Place topping in separate bowl; cut in softened butter and mix until crumbly.

3. Pour mixture in 9- by 9- by 2-inch baking dish; sprinkle with topping.

4. Bake 35 to 45 minutes.

Got a great recipe? If so, send yours to Lifestyles Editor Heather R. Breaux at heatherb@heraldguide.com.

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