Food/Sweet Potato Casserole

Did you know that the sweet potato is a member of the morning glory family?

It's also another name for the ocarina, a simple wind instrument shaped like an elongated egg.

This is my husband's favorite part of Thanksgiving dinner, a recipe introduced to the family by my sister. Bubbling with melted butter and brown sugar, the nut topping is a crunchy counterpoint to the custard texture of the sweet potatoes. Enjoy!

Sweet Potato Casserole (12 servings)

• 6 large sweet potatoes
• 4 eggs, beaten
• 1 cup brown sugar
• ¼ pound butter, cut into small pieces
• ½ teaspoon vanilla
• ½ cup milk

Topping:

• 1 cup cornflakes
• ½ cup walnuts
• ¼ cup brown sugar

Boil sweet potatoes in skins until you can pierce them with a fork.

Drain, cool, and peel potatoes.

Mash potatoes in large bowl.

Add eggs, brown sugar, butter, vanilla, and milk and mix thoroughly.

Spread in large, shallow baking dish that has been buttered.

Bake at 350 º for 45 minutes.

Mix cornflakes, brown sugar, and walnuts for topping. Spread over top of potatoes and bake for 5 more minutes. Watch carefully so that cornflakes do not burn.