Sweet Potato Casserole

This recipe is adapted from “A Cook’s Tour of Athens” produced by the Junior Assembly of Athens, GA in 1963 submitted by Mrs. Edwin Fortson. I found this recipe to be a little different than the other sweet potato casserole recipes that I have. The sweet potato is raw and grated, as opposed to cooked and mashed and using Grapenuts cereal as part of the topping, which I found interesting. This recipe will come in handy this time of year since it is a very popular holiday dinner side dish. Enjoy! 


Ingredients for 6 servings

  • 2 cups of grated raw sweet potato
  • 1 cup of sugar
  • 1 cup of milk
  • 1/2 cup of pecan halves
  • 2 eggs, well beaten
  • 1 teaspoon of lemon extract
  • 2 tablespoons of butter
  • 1/2 cup of Grapenuts
  1. Mix together the potato and sugar in a mixing bowl, add milk and beat well.
  2. Add beaten eggs and lemon extract and pour into greased casserole dish.
  3. Pour melted butter evenly over the entire surface and cover with nuts and Grapenuts.
  4. Bake in 350 degree oven for 1 hour

Notes

The biggest difference I noticed in this recipe compared to other ones I’ve made, is the grated sweet potato gave a more firm but very pleasant texture, it wasn’t as soft as most others. My family all agree this was a nice change to the classic sweet potato casserole. Please let me know if you have tried this recipe or one similar to it in the comments below, and don’t forget to subscribe to get new content as soon as it is published!

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