Sunday, March 30, 2014

Sweet Potato Crunch

This lovely was sent to me by my mother-in-law, Sharrie. Its pretty easy and so delicious, especially for Thanksgiving.
Sweet Potato and Carrot Crunch
Photo Credit to Pots & Pans, etc, etc.
Sweet Potato Crunch
3 large sweet potatoes
4 tablespoons butter, softened
2 eggs
1/3 cup evaporated milk
1 teaspoon vanilla
1/2 cup sugar

1/3 cup butter, melted
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans

Bake Sweet potatoes until tender at 350 for 45-60 minutes. Remove skins, mash, then add rest of ingredients and mix well. Spread in a baking dish.
Mix the topping ingredients well, the spread over the sweet potatoes. Bake at 350 for 30 minutes.

Recipe Source: Sharrie Webster

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