This sweet potato crunch is a fun and yummy dish for Thanksgiving. People who don't eat sweet potatoes usually love it!
Ingredients
- 6 sweets potatoes
- 0.33 cups butter
- 2 tablespoons white sugar
- 0.5 cups milk
- 2 large eggs , beaten
- 1 teaspoon vanilla extract
Instructions
-
1
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
Preheat the oven to 325 degrees F (165 degrees C).
-
3
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.
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4
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
Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.
Nutrition Facts
Per serving
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