From The Lady & Sons Savannah Country Cookbook: Sweet Potato Bake

Ingredients

Potato Mixture

3 cups peeled, cooked, and mashed sweet potatoes or yams

1 cup sugar

⅓ cup butter, melted

2 eggs

1 teaspoon vanilla

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ cup heavy cream, half-and-half, or whole milk

Topping

1 cup brown sugar

⅓ cup all-purpose flour

1 cup walnuts, chopped

3 tablespoons butter, melted

Directions

Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with electric mixer until smooth. Add cream; mix well. Pour into greased casserole dish. Mix together topping ingredients with fork; sprinkle over top of casserole. Bake for 25 to 30 minutes.

More About The Lady & Sons Savannah Country Cookbook

Paula Deen’s first and best-selling cookbook proves that true Southern cooking never goes out of style. Paula has added 25 recipes to her classic collection of down-home Southern family favorites, including Paula’s famous Chicken and Waffles, Oven-Fried Catfish, Savannah Sloppy Joes, and Sweet Blueberry Corn Bread. This friendly cookbook from The Lady & Sons, one of the most frequently visited restaurants in Savannah, comes filled with hundreds of quick and easy recipes perfect for home entertaining, family picnics, or Sunday dinners.

The Lady & Sons Savannah Country Cookbook is now available at Amazon, Barnes & Noble, Target, and your local bookstores!

Paula Deen - As a young girl growing up in Albany, Georgia, Paula Deen never dreamed she would become an American icon. As a young mother, Paula was living the American dream — married to her high school sweetheart and raising two adorable boys — when tragedy struck. Her parents died, her marriage failed and she began a prolonged battle with agoraphobia. With her boys in their teens and her family near homelessness, Paula took her last $200, reached deep inside her soul and started The Bag Lady, a home-based catering company that marked the start of Deen's professional cooking career. With sons Jamie and Bobby delivering lunch-and-love-in-a-bag, beginning in June 1989, Paula turned her life around by sharing what she knew best, traditional Southern cooking.