Melba's Jammin' wrote:
> 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!

Maybe it's a regional thang - I've never heard of it, either. 'Course
your region (Barb's) and mine are about the same. ;-)

I'd argue about the 1 tsp. of cloves, though - way too much - cloves
are very strong - I'd think a quarter tsp. would be plenty.
However, like I said, I don't know the dish.

N.