Name: Sweet Potato Crunch
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Sweet potatoes - 6; Butter - ⅓ cup; White sugar - 2 tablespoons; Milk - ½ cup; Eggs, beaten - 2 large; Vanilla extract - 1 teaspoon; Brown sugar - ¾ cup; Sweetened flaked coconut - ¾ cup; Chopped pecans - ¾ cup; All-purpose flour - 3 tablespoons; Melted butter - 3 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sweet Potato Crunch

1. Sweet potatoes - 6

2. Butter - ⅓ cup

3. White sugar - 2 tablespoons

4. Milk - ½ cup

5. Eggs, beaten - 2 large

6. Vanilla extract - 1 teaspoon

7. Brown sugar - ¾ cup

8. Sweetened flaked coconut - ¾ cup

9. Chopped pecans - ¾ cup

10. All-purpose flour - 3 tablespoons

11. Melted butter - 3 tablespoons

How to cook deliciously - Sweet Potato Crunch

1. Stage

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.

2. Stage

Preheat the oven to 325 degrees F (165 degrees C).

3. Stage

Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla into sweet potato mixture using an electric mixer until smooth; pour 1/2 of the mixture into a 9x13-inch casserole dish.

4. Stage

Make the topping: Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons melted butter until evenly coated. Sprinkle 1/2 of the topping over sweet potato mixture in the baking dish. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.

5. Stage

Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.