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

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.

You could email Princella and see if they have the recipe. They do not
sell Princella where I live, so this was a new brand to me.

http://princellasweetpotatoes.com/

Where I live (Texas), we buy Trappey's Sugary Sam's.

Becca

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.

You could email Princella and see if they have the recipe. They do not
sell Princella where I live, so this was a new brand to me.

http://princellasweetpotatoes.com/

Where I live (Texas), we buy Trappey's Sugary Sam's.

Becca

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

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

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.

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.