St. Sam's & St. Bede's Recipe Pages

BBQ and Chili   |   Breads   |   Chocolate   |   Drivel   |   Entrees   |   Ethnic Foods
Fish and Seafood    |   Food Threads   |   Fruits   |   Holidays   |   Meat and Game
Munchies    |    Other  Goodies    |   Pot  Luck   |     Poultry    |    U  S  A   Regional
Rice and Grains     |     Sauces     |     Soups and Stews     |     Sweets    |     Veggies


B | C
D | E
F | G
H | I
J | K
L | M
N | O
P | Q
R | S
T | U
V | W

Plain Text Index

spacer Emmitt Smith's Sweet Potato Casserole

Well, no one asked, but here it is anyway. Actually, it's more like candy than sweet potatoes. Try it; even if you hate sweet potatoes you'll probably like this.

Oh, I just found a URL as well; we got the recipe from a newspaper quite a few years ago, and have used it ever since.

Emmitt Smith's Sweet Potato Casserole
Printer version of this recipe

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

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