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Lemon Sweet Potato Casserole

Yield: 10 to 12 servings

  • 6 cups shredded, peeled sweet potatoes (yams), about 3 medium
  • 2 tbsp margarine or butter, melted
  • 2/3 cup sugar
  • 1 cup skim milk
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 1 (4-serving) box instant lemon pudding and pie filling

    Preheat oven to 325 degrees F.

    Combine shredded sweet potatoes, margarine, 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 longer or until top is golden brown.



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