Sweet Potato Casserole

Sweet Potato Casserole 

1 1/2 lb. sweet potatoes'                               1/2c granulated sugar

1/2 cup milk                                                    1 beaten egg

3 Tbsp. butter, cubed                                      1 tsp. vanilla

3/4 cup packed brown sugar                         2/3 cup all-purpose flour

orange rind                                                 ¾ C blended oj

2 Tbsp. butter It,                                         1 cup pecan pieces

Pecan halves                                                  cinnamon

Nutmeg                                                            ginger

.Scrub and peel sweet -potatoes. 

Cut off and discard woody portions and ends.

 Cut potatoes into cubes. Cook, covered, in a small amount 

of boiling water for 25 to 30 minutes 

or till tender. Drain.

Combine hot sweet potatoes, 

granulated sugar, milk, egg, 

the 3 tablespoons butter,oj and vanilla. 

I usually temper the hot sweet potatoes

 into the egg mixture so the eggs don't cook.

 With a wooden spoon, stir to break up potatoes 

but not completely mash them. 

Put mixture into a greased 2- quart 

square baking dish. 

Combine brown sugar and flour; 

cut in the 2 tablespoons butter till mixture. 

resembles coarse crumbs. Stir in pecan pieces

 

and sprinkle crumb mixture on top of potatoes.

 Bake, uncovered, in a 350 degree oven about 

25 minutes, or till set. Garnish with 

pecan halves, if desired.

 Makes 8 side-dish servings. ,