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Sweet Potato Crunch Recipe

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

Janet Hebbard


2 (30 oz.) cans sweet potatoes, drained and mashed
1 1/4 c. sugar
4 eggs
1 1/2 tsp. cinnamon
1 c. evaporated milk
1 tsp. vanilla
1 stick margarine, melted
2 c. chopped pecans
2 c. brown sugar
6 T. margarine
2/3 c. flour

Combine sweet potatoes, sugar, eggs, cinnamon, milk, vanilla, and margarine. Mix well and place in a greased baking dish. Blend topping ingredients until mixed and crumbly. Place topping over sweet potato mixture. Bake at 350 for 35 minutes or until topping is brown.




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