"The belly rules the mind."--Spanish Proverb

Sweet Potato Crunch Recipe

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This recipe for Sweet Potato Crunch, by , is from The Braun Family Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, November 8, 2007


6 c. cooked sweet potatoes (fresh is best...if using canned, DRAIN)
2 c. sugar
1 t. salt
4 eggs, beaten
1 stick butter, melted (1/4 lb.)
1 c. milk
1 t. vanilla


2 c. brown sugar
2/3 c. flour
2 c. chopped pecans
2/3 c. butter, melted


Mash potatoes. Combine a with sugar, salt, eggs, melted butter, milk, and vanilla.

Combine all topping ingredients in separate bowl. Pour over sweet potato mixture.

Bake at 350 for 30-40 minutes, until bubbly.

Personal Notes:
Personal Notes:
A delicious, traditional southern side. Goes with everything from bbq to Thanksgiving turkey.




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