Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: boil sweet potatoes in large sauce pan until hot (or tender if using fresh). drain and mash with mixer. cream into potatoes: eggs, milk, butter, sugar, vanilla. pour into 9x13 baking dish. bake 20 minutes at 400°. while baking potatoes: melt 1/2 cup butter. add brown sugar to butter, nuts and cornflakes. mix well. remove potato casserole from oven at the completion of first baking time. cover top with cornflakes/nuts/brown sugar topping. bake an additional 15 minutes. * divide for smaller portions. freezes well. ** if you add too much milk, then add more potatoes. a common mistake is to add the whole can of evaporated milk instead of one cup.

Target recipe: combine sweet potatoes, sugar, butter, eggs, vanilla and milk; mix well. spoon into a 2 quart casserole. combine topping ingredients and sprinkle over sweet potatoes. casserole can be refrigerated at this point for up to 2 days. bake at 350 degrees for 20 minutes or until heated through. makes 8 sinful servings.