St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Emmitt Smith's Sweet Potato Casserole

7  lg sweet potatoes (6 to 8)
1 Egg
1 c Sugar
1 stick butter or margarine, melted
2 tb Flour
1/2 c Evaporated milk
1 1/2 ts Cinnamon
1 t Allspice
1 1/2 ts Vanilla

-----TOPPING-----
1 stick butter or margarine
2 c Brown sugar
2  c pecans, pieces

In large pot, boil the potatoes with skins on until they are soft. 
Let the potatoes cool.
Remove the skins and place the potatoes in a large mixing bowl.  
Whip the potatoes with electric mixer until smooth.  
Add the egg, sugar, butter, flour and evaporated milk.  
Mix well to blend.  Add the spices and vanilla.

Make topping by melting the butter in a medium saucepan over low heat.
Then add the brown sugar and pecans and stir until the mixture is smooth and easy to spread.
Spoon the potatoes into a 9 by 13 inch glass baking dish.  
Spread the topping evenly over the potatoes.  
Bake for 40 minutes in an oven heated to 350 degrees.

Serve while you cheer for the Cowboys.
--from Emmitt Smith, "The NFL Family Cookbook"

Gary D. Gooch

Date: Fri, 05 Nov 2004 
To: Anglican mailing list 
From: Gary D. Gooch
Subject: Emmit Smith's Sweet Potato Casserole