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Full Online Book HomeLearning KitchenCasseroles - Vegetable - Sweet Potato Casserole By Becky
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Casseroles - Vegetable -  Sweet Potato Casserole By Becky Post by :nancy Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3529

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Casseroles - Vegetable - Sweet Potato Casserole By Becky

5 to 6 medium sweet potatoes
1 1/2 c. fresh cranberries
1/2 c. butter or margarine
1 c. oatmeal
1 c. brown sugar


Peel and wash potatoes; cut lengthwise. Parboil potatoes until slightly done; do not overcook, about 10 to 15 minutes. Arrange potatoes in baking dish.

Combine butter or margarine, brown sugar and oatmeal together in a saucepan over medium heat, blend until mixture takes on a crumbly texture (Add oatmeal gradually, adjust the amount to suit your taste).

Clean and sort cranberries. Spread cranberries over potatoes. Follow with oatmeal and sugar mixture. Spread evenly over berries and potatoes.

Bake in oven at 350 degrees for about 40 minutes.
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2 large cans sweet potatoes 1/2 cup oatmeal 1/2 cup flour 1/2 cup brown sugar 1/2 bag fresh cranberries 1/4 cup butter or margarine Drain sweet potatoes and put in a 2 1/2 quart casserole. In small bowl mix, flour, oatmeal and brown sugar. Pour this and the cranberries over the potatoes and mix together carefully. Dot with margarine. Preheat oven to 350 degrees. Bake for about 35 to 40 minutes.
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1 cup all purpose flour 2/3 cup packed brown sugar 1/4 cup pecans 1/4 cup butter or margarine -- melted 1/2 tsp. ground cinnamon 4 medium sweet potatoes -- peeled and halved 1/2 cup white sugar 1 1/2 tsp. vanilla extract 1 large egg white 1 can evaporated fat free milk -- (5 oz.) cooking spray Preheat oven to 350 degrees F. Lightly spoon flour into measuring cup; level with knife. Combine flour and next four ingredients in small bowl, stirring to form streusel. Set aside. Place potatoes in a pot and add water to cover. Bring to a boil
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