Name: Sweet Potato Casserole
Yield: 8 to 10 servings
Ingredients: 3 cups cooked, mashed sweet potatoes; 1 cup sugar; 2 eggs; 1 tsp. vanilla extract; 1/3 cup milk; ½ cup butter or margarine; 1 cup firmly packed brown sugar; 1/3 cup all-purpose flour; 1 cup finely chopped pecans; 1/3 cup butter or margarine

Method

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Step 1: Combine sweet potatoes, sugar, eggs, vanilla, milk and ½ cup butter; beat with an electric mixer until smooth.
Step 2: Spoon into a greased 2-quart shallow casserole dish.
Step 3: Combine brown sugar, flour and pecans and sprinkle over the top of the casserole.
Step 4: Bake at 350°F for 30 minutes.

What we changed or couldn’t read (3)

Vanilla printed as "isp."; 1 tsp. is a best guess.
Butter quantities garbled ("1h c", "c.", "1/3 cup"). Method calls for ½ cup butter in the potatoes; the topping butter amount is a best guess of 1/3 cup and the method never says how to use it (presumably mixed into the topping).
Contributor role printed as "resident" with no location; this section appears to come from a separate residents' collection, not the 1963 Logan book.

Sweet Potato Casserole

Ingredients Tick as you go

Method