Creamy sweet potato with a crispy brown sugar pecan topping is exactly what this dish is. We don’t typically make sweet potato dishes for thanksgiving but this one has me reconsidering. My taste testers really enjoyed this recipe and even brought up having it for the holidays. If I’m ever in need of a sweet potato casserole this is the recipe I’ll be reaching for. The only thing I would change is the size of the pan I used, clearly, it was a little too small.
Sweet Potato Crunch
Ingredients
Filling
6 medium or 4 large sweet potatoes cooked, peeled, and mashed*
1c sugar
2 eggs
1/2tsp salt
1/2 stick (4tbsp) butter, melted
1/2c milk
1/2 tsp vanilla
Topping
1c brown sugar
1c chopped pecans
2/3c melted butter
1/2c flour
Instructions
Combine the filling ingredients and pour them into a casserole dish. Mix together the topping and spread over the filling. Bake at 350 for 35 minutes.
*The original recipe says you can use 1 large can of sweet potatoes
Kate and Kathryn 