What is the recipe for loretta Lynn sweet potato casserole?

Unfortunately, there is no specific recipe documented as "Loretta Lynn's Sweet Potato Casserole." It is possible that she had a personal recipe, but it hasn't been shared publicly.

However, I can provide you with a classic sweet potato casserole recipe that might be similar to what she enjoyed:

Classic Sweet Potato Casserole

Ingredients:

* Sweet potatoes: 4 medium, peeled and diced

* Butter: 1/4 cup, plus extra for greasing the dish

* Brown sugar: 1/2 cup

* Salt: 1/2 teaspoon

* Cinnamon: 1 teaspoon

* Nutmeg: 1/4 teaspoon

* Eggs: 2, beaten

* Milk: 1/2 cup

* Toasted pecans or walnuts: 1/2 cup (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.

2. Cook sweet potatoes: Boil the diced sweet potatoes in salted water until tender (about 15-20 minutes). Drain well.

3. Mash and sweeten: While still warm, mash the sweet potatoes. Add butter, brown sugar, salt, cinnamon, and nutmeg. Mix well.

4. Add eggs and milk: Stir in beaten eggs and milk until fully incorporated.

5. Assemble casserole: Pour the sweet potato mixture into the prepared baking dish. Sprinkle with toasted pecans or walnuts if desired.

6. Bake: Bake for 30-35 minutes, or until the top is lightly browned and heated through.

7. Serve: Let cool slightly before serving.

Tips:

* You can also use canned sweet potatoes for this recipe, but be sure to drain them well before mashing.

* For extra richness, add a dollop of whipped cream or a drizzle of caramel sauce on top.

* This casserole can be made ahead of time and refrigerated for up to 2 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes before serving.

Enjoy your delicious sweet potato casserole!