Sweet Potato Crunch

Serves 8-10


For Topping

  • 2½ tbsp melted butter
  • 1 cup packed dark brown sugar
  • ⅓ cup flour
  • 1 cup chopped pecans

For Mashed Sweet Potatoes

  • 4 medium sweet potatoes, peeled & cubed
  • 1 cup sugar
  • ½ tsp salt
  • 2 eggs
  • 1 tbsp vanilla extract
  • 2½ tbsp melted butter
  • ½ cup milk

For Baking

  • nonstick cooking spray or butter

Special Equipment

  • approx. 12" x 9" x 2" oven-proof dish (does not have to be exact size)
  • potato masher


Prepare Oven & Baking Dish

  1. Preheat oven to  350°
  2. Grease a baking dish with nonstick cooking spray or butter

Boil Potatoes

  1. Bring a large pot of water to a boil and add peeled and cubed sweet potatoes
  2. Boil 30 minutes, or until fork tender

Make Topping

  1. While potatoes are boiling, stir together melted butter and brown sugar in a medium bowl
  2. Add flour and chopped pecans and stir to incorporate into butter-sugar mix and set aside

Mash Potatoes, Add Topping & Bake

  1. Drain potatoes and add into the greased baking dish
  2. Add sugar and salt directly into the potatoes and mash just to incorporate ingredients
  3. In a small bowl, mix eggs, vanilla, melted butter and milk with a fork or whisk and add to the sweet potatoes. Mash liquids into the potatoes until mixture is well blended
  4. Spread potato mixture out evenly and sprinkle topping over the potatoes
  5. Bake uncovered 30-40 minutes, remove from oven and let cool at least 3 hours before serving to allow the topping to set