This sweet potato crunch is a fun and yummy dish for Thanksgiving People who dont eat sweet potatoes usually love it
Prep Time
1 hr 45 mins
Dificult
Medium
Servings
10
Ingredients
Instructions
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 the 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 into sweet potato mixture using an electric mixer until smooth; pour 1/2 of the mixture into a 9x13-inch casserole dish.
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.
Bake in the preheated oven until cooked through and topping is lightly browned
