I love sweet potatoes anyway, but topped with this crunch, love reaches a new super sweet delight! It's as if a package of pecan pralines was crumbled all over the top. If you're diabetic, you might wanna not tempt yourself here....
The critic went wild over this side dish. I share her delight and have decided I will use this topping (not the sweet potatoes) as the crunchy topping in every apple crisp recipe from now on.
Hardy Appetit!
SWEET POTATO CRUNCH CASSEROLE
2 eggs
 |
| You'll ask for more! |
1 stick butter
3/4 cup sugar
1 tsp. vanilla
2 medium sweet potatoes (boil until soft, then
remove peel)
Topping:
1 cup brown sugar
1/2 cup self-rising flour
1/3 cup butter
1 cup pecans, chopped
Mix mashed sweet potatoes with eggs, milk, butter, sugar and vanilla. Mix until smooth. Pour into casserole dish and top with topping. Bake at 300° in an 8"x8" glass baking dish, until topping begins to bubble and turn brown, about 30 min. Double the recipe for an 9"x14" dish.
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