Carole’s Sweet Potato Crunch Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 - 4 c. Cooked sweet potatoes ( about 5 medium-large potatoes) - (can be baked or boiled)
1 c. Sugar
2 large eggs, beaten
1 stick butter, melted
1 tsp. Vanilla flavoring
½ c. Evaporated or whole milk
Topping:
⅓ c. Butter, softened
1 c. Dark brown sugar, packed
1 c. Pecans, chopped
⅓ c. Self-rising flour
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Directions: |
Directions:1) Prick sweet potatoes with a fork and bake at 400º on a foil-lined baking sheet pan until soft, about 1 hr.
2) When potatoes are cool enough to handle, peel the potatoes, Place the flesh in a large mixing bowl and mash until smooth.
3) Add the remaing ingredients, except topping.
4) Pour potato mixture into a large buttered baking dish.
5) In a medium bowl, mix topping ingredients together with a fork or pastry cutter and sprinkle over potato mixture.
6) Bake at 350º for approximately 40 min or until set and topping is brown.
7) Remove from oven and allow to cool uncovered for 5 min or so. Do not cover the casserole with aluminum foil so the topping will be crunchy. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:1 hr 55 min |
Personal
Notes: |
Personal
Notes: I reduced the amount of butter in this recipe topping so it won’t be gooey. I prefer it crunchy. The original recipe called for a stick of butter. My sister, Carole, shared this recipe with me years ago.
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