Sweet Potato Pecan Casserole

Sweet Potato Pecan Casserole

  • 1 large sweet potato
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1 (12 ounce) can evaporated milk
  • About half a (14 ounce) can sweetened condensed milk
  • 1 1/2 cups granulated sugar
  • 3 eggs, well beaten


Bake sweet potato at 375 degrees F for 45 minutes (until easily pierced by a fork). Let cool, then peel and mash.
Combine potato, pecans, vanilla extract, and nutmeg.
In a separate bowl, blend milk, sugar, and eggs thoroughly. Heat this mixture in a saucepan over medium heat for 5 minutes, but don't let it come to a boil. Chill completely in the refrigerator.
Combine the two mixtures and process in an ice cream machine according to manufacturer's instructions.

Eggs Noodles and Tuna

  • 1/2 package noodles, cooked
  • 1 can tuna, drained
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • Dash of hot pepper


Mix and bake at 375 degrees F for 25 minutes. Sprinkle with paprika before serving.

Beefy Cheese Ball

  • 1 jar sliced dried beef, rinsed and finely chopped
  • 8 ounces cream cheese, softened
  • 1/4 cup dairy sour cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon prepared horseradish


Combine 1/4 cup of the dried beef, cream cheese, sour cream, Parmesan cheese, and horseradish; blend thoroughly. Refrigerate mixture for 15 minutes.
Form into a ball and roll in remaining dried beef. Chill thoroughly.
Serve with crackers.

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