Sweet Potato Crunch
What happens when pumpkin pie meets pecan pie? Sweet Potato Crunch is born!
For years our family made sweet potatoes for the sake of tradition on Thanksgiving. No one really ate them except maybe my Grandparents. Then about 10 years ago my Mom tried a new recipe for Sweet Potatoes and we have never looked back! They are so gooood! I cut the recipe in half for our little family so if the ingredients listed don’t look the same in the pictures, that’s why. There is a printable version at the bottom of the post.
First boil the sweet potatoes until soft. Then drain and allow them to cool.
Peel sweet potatoes and add to the mixing bowl.
2 large eggs
1 c sugar
3 c cooked and mashed sweet potatoes
1 stick butter
1 tsp vanilla
Add to 9×13 pan or deep pie dish (because I halved the recipe I used a 9×9 pan.)
Mix topping in a separate bowl:
1/3 c flour
6 Tbsp butter, softened
1 c brown sugar
1 c finely chopped pecans
Sprinkle topping over the filling.
Bake at 350 for 40-45 minutes.
Enjoy! Trust me, your family will love them and it just might end up your new family tradition too!
- 2 large eggs
- 1 c sugar
- 3 c cooked and mashed sweet potatoes
- 1 stick butter
- 1 tsp vanilla
- 1/3 c flour
- 6 Tbsp butter, softened
- 1 c brown sugar
- 1 c finely chopped pecans
- Lightly butter a deep pie dish. Beat eggs lightly in a bowl and add sugar and stir. Add in remaining filling ingredients. Turn into dish. Combine flour and brown sugar in a small bowl. Cut butter into mix until crumbly. Stir in pecans and spread over filling. Bake at 350 for 40-45 minutes or until a knife comes out clean. Cool and serve.