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Cider Beans, Wild Greens & Dandelion Jelly
by Joan E. Aller

This recipe from the 1869 Shaker Tavern Bed & Breakfast in South Union, Kentucky, is yummy! South Union was established in 1807 by the Society of Believers, or Shakers. At its zenith, the village covered 6,000 acres and had 350 members. The community closed in 1922, leaving hundreds of buildings, some of which are still standing, including the central living quarters. Today, the remaining buildings make up the Shaker Museum at South Union, and the tavern operates as visitor lodging.
Serves 6 to 8


• 3 cups mashed cooked sweet potatoes
• 1 cup granulated sugar
• 8 tablespoons (1 stick) unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup milk
• 1 teaspoon Maker's Mark or your favorite bourbon

• 1/2 cup firmly packed brown sugar
• 1/4 cup all-purpose flour
• 1/2 cup chopped pecans
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature


PREHEAT the oven to 350°F.

USING a stand mixer on medium speed, beat the sweet potatoes, granulated sugar, butter, eggs, vanilla, milk, and bourbon for about 5 minutes, or until smooth and creamy. Pour the mixture into a 2-quart baking dish.

TO MAKE THE TOPPING, combine the brown sugar, Hour, and pecans in a medium bowl. Mix well. Add the butter and mix. Evenly sprinkle the topping over the top of the potatoes.

BAKE the casserole for about 20 minutes, or until it bubbles. Serve hot.

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