SWEET POTATO CRUNCH

Sweet Potato Crunch image

This is a fun and yummy dish for Thanksgiving. People who don't eat sweet potatoes usually love it!

Provided by bakerbaker

Categories Side Dish Vegetables Sweet Potatoes

Time 1h30m

Yield 10

Number Of Ingredients 11

Ingredients

6 sweet potatoes
⅓ cup butter
2 tablespoons white sugar
½ cup milk
2 eggs, beaten
1 teaspoon vanilla extract
¾ cup brown sugar
¾ cup sweetened flaked coconut
¾ cup chopped pecans
3 tablespoons all-purpose flour
3 tablespoons melted butter

Steps:

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 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 extract into sweet potato mixture using an electric mixer until smooth; pour 1/2 the mixture into a 9x13-inch casserole dish.
Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons butter until evenly coated. Sprinkle 1/2 the topping over sweet potato mixture. 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, about 1 hour.

Nutrition Facts : Calories 314.9 calories, Carbohydrate 35.4 g, Cholesterol 63.6 mg, Fat 18.3 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 8.5 g, Sodium 149 mg, Sugar 19.4 g