Sweet Potato Crunch
A favorite Thanksgiving side, but delicous anytime of the year! The brown sugar and pecan crust makes this a crowd pleaser!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 15 people
- 4-5 Large Sweet Potatoes
- 3 Eggs Large
- 3/4 C Sugar
- 1/2 C Butter Softened
- 1 Tsp Vanilla
- 1/2 Tsp Salt
- 1/3 C Flour
- 6 Tbsp Butter Softened
- 1 C Light Brown Sugar
- 1 C Pecans Chopped
Sweet Potato Crunch Filling Instructions
Fill a large pot of salted water and bring to a boil. Poke holes in your sweet potatoes and add them to the boiling water and cook until tender (approx 40 mins). Once sweet potatoes are cooked, allow them to cool.
Once the sweet potatoes have cooled, peel them.
Add your eggs to a bowl and slightly beat them. Then add the sugar and stir.
Add the remaining filling ingredients - the sweet potatoes, butter, vanilla and salt. Mix to create the filling.
Pour the filling into a pan of your choice. I like to use a deep 9x9 pan, but it works in a 9x13 too.
Sweet Potato Casserole Topping Instructions
Combine the 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.
Serving: 1cup | Calories: 336kcal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 238mg | Potassium: 367mg | Fiber: 3g | Sugar: 28g | Vitamin A: 13245IU | Vitamin C: 2.2mg | Calcium: 52mg | Iron: 1.1mg