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.

Recipe Ingredients:

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

Cooking Directions:

1. Preheat oven to 325°F (160°C).
2. 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.
3. 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.