Dan Quayle's Sweet Potato Crunch Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups fresh baked or canned (drain well) sweet potatoes mashed or puree in blender.
1 cup sugar
1/2 teaspoon salt
2 eggs beaten
1/2 cup melted butter
1 tsp vanilla
1/3 cup milk or cream (optional)
cinnamon to taste
TOPPING:
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
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Directions: |
Directions:Mix all filling ingredients and place in a large buttered shallow baking dish. For topping mix soft butter with flour and sugar. Add nuts. Sprinkle evenly on top of sweet potatoes.
We double this filling recipe for holiday meals and put it in a 9x13 pyrex dish. We do not double the topping. This makes plenty topping for a double recipe of filling.
Bake 350º for 30 minutes.
This freezes well. Make the sweet potato part ahead, but do not bake. Wrap it good with foil and freeze. I usually go ahead and mix the topping and put in a ziplock bag and refrigerate till you are ready to cook the casserole. When you are ready to bake it , let it thaw , put on topping and bake. |
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Number Of
Servings: |
Number Of
Servings:10-12 doubled recipe |
Personal
Notes: |
Personal
Notes: We love this for holidays. It's like a dessert. Terry got quite a name for himself as this became the most requested dish every year for his office Thanksgiving dinner.
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