- 6 sweet potatoes
- 1/3 cup butter
- 2 tablespoons white sugar
- 1/2 cup milk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- Crunch Topping:
- 3/4 cup brown sugar
- 3/4 cup sweetened flaked coconut
- 3/4 cup chopped pecans
- 3 tablespoons all-purpose flour
- 3 tablespoons melted butter
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel.
- Preheat oven to 325 degrees F (165 degrees C).
- Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla extract into sweet potato mixture using an electric mixer until smooth; pour 1/2 the mixture into a 9x13-inch casserole dish.
- Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons butter until evenly coated. Sprinkle 1/2 the topping over sweet potato mixture. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.
- Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.
04/05/2018
recipepes.com
Sweet Potato Crunch, recipe
PT15M
PT1H
5
455 calories
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