Lemon Sweet Potato Casserole
6 Cups shredded peeled sweet potatoes
2 Tablespoons margarine or butter, melted
1/2 Cup sugar
1 Cup skim milk
2 Large eggs
1/2 Teaspoon ground cinnamon
1 Box instant lemon pudding and pie filling
Preheat oven to 325 degrees. 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 or until top is golden brown.
Recipe by: Holly Clegg.