In article >, cathy
> wrote:

> Does anyone have the recipe for the classic sweet potato casserole our
> mothers made for Thanksgiving? I remember how she did it, mostly, but
> I don't remember the exact ingredients, because the recipe was on the
> back of the can of sweet potatos (Princella, of course) and she always
> used that.
>
> As best I can remember it, she used a couple-three big cans of the
> sweet potatoes, dumped them in a large pot, brought them to a boil,
> boiled them for several minutes, then drained and mashed them. Then
> she added a can of crushed pineapple, some butter, brown sugar, orange
> juice, cinnamon, nutmeg, cloves, etc. Then dumped the whole mess into
> a 13x9 baking pan, baked it for about 30 minutes, then took it out of
> the oven, covered it with miniature marshmallows (that was my job),
> then baked it for another 15 minutes or so.
>
> I know it sounds like I don't need the recipe, but I don't know the
> right proportions. How much brown sugar? Butter? Pineapple? Drained or
> undrained? And so on. And yes, I know it's a nasty dishy, but we're
> doing a nostalgic Christmas and I was volunteered to bring this.
>
> I've already Googled the ingredients and couldn't find the right
> recipe, So if anyone has it I'd really appreciate it.
>
> Thanks,
> Cathy

Fake it. And the sweets are already cooked, so there's NO point in
boiling them for several minutes. Or even one minute. Never had them
with pineapple. Use a half a stick of butter. Don't need much brown
sugar, either, especially if you're going to toast marshmallows on top
of it. Orange juice is good -- add enough to moisten it to your
satisfaction. A teaspoon of cloves, 1/2 tsp nutmeg, skip the cloves.
I made this up, by the way, but it seems reasonable enough. Classic
casserole? Never heard of it before.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton