FoodReference.com (Since 1999)

Recipe Section - Over 10,000 Recipes

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Holiday RecipesSWEET POTATO & YAM RECIPES >>>>> >  Egg cellent Sweet Potatoes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

EGG-CELLENT SWEET POTATO CASSEROLE

Serves 8

• 10 cups (or 6 medium) sweet potatoes, thinly sliced (boil until slightly tender and drain well)
• 2 tablespoons sugar and cinnamon spice
• 3 tablespoons butter
• 1 (51/2 oz.) can pineapple slices (cut into bite-size pieces and reserve juice)
• 1 (12 oz.) can evaporated milk
• 1 egg yolk, beaten
• 3 tablespoons butter
• 3 tablespoons brown sugar
• 4 tablespoons reserved pineapple juice
• 3 tablespoons whipping cream
• 1 tablespoon rum flavoring
• 1/2 tablespoon water
• 1/2 tablespoon cornstarch


Preheat oven to 350° F. Combine potatoes and spice in large mixing bowl. Toss potatoes until thoroughly covered with spice. Set aside.

In a 21/2-quart baking dish, heat butter in oven until very hot; spoon potatoes into butter. Spoon pineapple over potatoes and set aside.

In a saucepan, combine milk and egg yolk. Cook over low heat until mixture starts to bubble. Add butter, brown sugar, pineapple juice, whipping cream, and rum flavoring. Continue to cook on low.

In a small bowl, combine water and cornstarch. Mix well.

While stirring, slowly pour cornstarch mixture into milk mixture.

Continue cooking until it starts to slightly thicken.
Remove from stove and pour over potatoes.

TOPPING
1/2 cup soft butter (room temperature)
1 cup light brown sugar
1/2 cup self-rising flour
1 cup chopped pecans

Combine butter, brown sugar, flour and pecans. Mix well.

Sprinkle on top of potatoes. Cover with foil and bake for 30 minutes.

Remove foil and continue to bake for additional 15 minutes.


Georgia Egg Commission - www.georgiaeggs.org/
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages