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Sweet Potato Crunch
each sweet potatoes
cup brown sugar
cup pecan pieces
cup melted butter (divided)
cup whole milk
teaspoon vanilla extract
In large pan boil the sweet potatoes with skins on for 35-45 minutes until done. Rinse under cool water and peel the skins off. Place in large bowl and mash.
Pre-heat oven to 350 degrees F. Add to the sweet potatoes the sugar, milk, eggs, half cup of melted butter, salt and vanilla extract with a mixer. Mix until fluffy.
Prepare a 3 quart casserole dish with non-stick cooking spray. Pour mixture into dish.
Crunch Topping: Mix in a small bowl the brown sugar, pecans and the flour. Sprinkle over top the sweet potatoes. Pour the melted butter over the top of the crunch topping.
Bake for 35 minutes.
Make the Most of This Recipe With Tips From The Betty Crocker
For a crunchier top double the crunch topping ingredients.
1 Serving ()
*Percent Daily Values are based on a 2,000 calorie diet.
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