Sweet Potato Crunch
Serves 8-10
Ingredients
For Topping
- 2½ tbsp melted butter
- 1 cup packed dark brown sugar
- ⅓ cup flour
- 1 cup chopped pecans
For Mashed Sweet Potatoes
- 4 medium sweet potatoes, peeled & cubed
- 1 cup sugar
- ½ tsp salt
- 2 eggs
- 1 tbsp vanilla extract
- 2½ tbsp melted butter
- ½ cup milk
For Baking
- nonstick cooking spray or butter
Special Equipment
- approx. 12" x 9" x 2" oven-proof dish (does not have to be exact size)
- potato masher
How-to
Prepare Oven & Baking Dish
- Preheat oven to 350°
- Grease a baking dish with nonstick cooking spray or butter
Boil Potatoes
- Bring a large pot of water to a boil and add peeled and cubed sweet potatoes
- Boil 30 minutes, or until fork tender
Make Topping
- While potatoes are boiling, stir together melted butter and brown sugar in a medium bowl
- Add flour and chopped pecans and stir to incorporate into butter-sugar mix and set aside
Mash Potatoes, Add Topping & Bake
- Drain potatoes and add into the greased baking dish
- Add sugar and salt directly into the potatoes and mash just to incorporate ingredients
- In a small bowl, mix eggs, vanilla, melted butter and milk with a fork or whisk and add to the sweet potatoes. Mash liquids into the potatoes until mixture is well blended
- Spread potato mixture out evenly and sprinkle topping over the potatoes
- Bake uncovered 30-40 minutes, remove from oven and let cool at least 3 hours before serving to allow the topping to set