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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Potato Crunch Recipe

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This recipe for Sweet Potato Crunch is from TasteBUDS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups cooked and mashed sweet potatoes
1 stick margarine
1/2 cup milk or cream
1/2 cup white sugar
1 cup coconut
1 tsp vanilla
Topping:
1/2 cup flour
1 cup brown sugar
1 stick margarine
1 cup pecans, chopped
Directions:
Directions:
Mix all the non topping ingredients together while potatoes are hot. Pour into an 8 x 14 casserole dish. Spread the topping mixture on top of potatoes. Brown in oven at 350 degrees until golden brown.
Personal Notes:
Personal Notes:
This came from a work potluck a long time ago. It is a really sweet dish, with a nice crunchy topping. Great for the holidays.

 

 

 

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