Lemon Sweet Potato Casserole
Your family and guests will be wowed by this special side dish made with shredded sweet potatoes, eggs, milk, sugar, cinnamon—and lemon pudding mix.
6 cups shredded peeled sweet potatoes (yams), about 3 medium
2 tablespoons butter or margarine, melted
2/3 cup granulated sugar
1 cup milk
2 large eggs
1/2 teaspoon ground cinnamon
1 (3.25-ounce) box instant lemon pudding and pie filling
- Preheat oven to 325°F (160°C).
- Combine shredded sweet potatoes, butter, sugar, milk, eggs, cinnamon and pudding mix in a 2-quart oblong casserole dish. Cover tightly with foil and bake for one hour.
- Remove foil and continue cooking 20 to 30 minutes or until top is golden brown.
Makes 10 to 12 servings.
Tip: A quick method to shred sweet potatoes is in the food processor.
Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
Recipe and photograph provided courtesy of Louisiana Sweet Potato Commission.