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Sweet Potato Casserole
2 16-oz cans sweet potatoes or yams, drained and mashed 1/2 cup milk 1/4 cup dry sherry 6 Tbsp. butter or margerine, softened 1 tsp freshly grated lemon peel 1/2 tsp salt 1/4 tsp 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 crockpot. Cover and cook on HIGH setting for 1 hour, then turn to LOW setting for 3 to 4 hours.
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