Sweet Potato Crunch

When I wanted an interesting sweet potato dish for the holidays, I stumbled upon a version of this great recipe, which I adapted to my tastes. Ron declared these the best sweet potatoes he’d ever eaten!

Sweet Potato Crunch:

To Prepare Sweet Potatoes:

8 c. cubed sweet potatoes (3 or 4 large, peeled)
½ c. granulated sugar 
2 eggs, beaten 
¼ tsp. salt 
4 tbsp. butter, softened
½ c. milk 
½ tsp. vanilla extract 

Preheat oven to 325 deg. F. Cover sweet potatoes with water in a medium saucepan. Bring to a boil over medium-high heat, immediately reducing to simmer. Cook until tender; drain and mash. Add slightly cooled sweet potatoes to large bowl with granulated sugar, eggs, salt, butter, milk, and vanilla extract, mixing until smooth. Spoon into lightly greased 9 x13 in. heat-proof casserole. Set aside.

To Prepare Topping:

⅓ c. all-purpose flour
3 tbsp. butter, softened
½ c. chopped pecans 

Mix brown sugar and flour in medium bowl. Using fork, cut in butter until mixture resembles coarse meal. Stir in pecans. Sprinkle mixture over prepared sweet potatoes, baking 30-to-35 min., or until topping is golden.