Sweet Potato Casserole

Serving Size : 4

2 16 oz. cans sweet potatoes or yams -- drained and mashed
1/2 cup milk
1/4 cup dry sherry
6 tablespoons butter or margarine -- softened
1 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/4 teaspoon nutmeg
Dash cayenne pepper
4 eggs

In a bowl, beat sweet potatoes, milk, sherry, and butter with an electric
mixer until smooth. Add remaining ingredients and beat well. Pour into
greased
Crock-Pot. Cover and cook on High setting for 1 hour, then turn to Low
setting
for 3 to 4 hours.




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