Grandma's Sweet Potato Crunch (Also Called Sweet Potato Souffle)
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
2 1/2 quart dish
- Serves:
- 10
ingredients
- 3 large sweet potatoes
- 1⁄4 cup butter, room temperature
- 2 eggs, beaten
- 1⁄3 cup evaporated milk
- 1 teaspoon vanilla, good vanilla
- 1⁄2 cup sugar
- 1⁄4 cup Bourbon (optional)
- cooking spray
-
Topping
- 1⁄3 cup butter, melted and cooled
- 1 cup light brown sugar
- 1⁄2 cup flour
- 1 cup pecans, chopped
- mini marshmallows (optional)
directions
- Bake the sweet potatoes at 350 degrees until tender, approx 45 minutes - 1 hour. Remove the outer skins of the potatoes and mash them.
- Combine potatoes and the remaining ingredients with a mixer.
- NOTE: If you make this ahead of time, do not add the bourbon until you are ready to bake. I have made that mistake once, and the bourbon taste gets STRONG and overpowers the potatoes!
- Spread into a sprayed baking dish. I use a 2 1/2 quart round Corningware dish.
- For the topping: Mix all ingredients together except for the marshmallows. Spread the topping in an even layer over the potatoes.
- Sprinkle the marshmallows on top if you are using them. I don't like them, so I leave them off.
- Bake at 350 degrees for 30-45 minutes, or until the top gets brown and crunchy.
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RECIPE SUBMITTED BY
CookingBlues
Dearborn, MI
<p>I have a great career and I cook for therapy on my off days. I am married and have 3 furbabies. My husband and I are trying to eat healthier, but food has to taste good!! I have taken many of our favorite recipes and tweaked them for a healthier lifestyle. I like to do a big cooking on the weekend and stock our freezer, but I also love the quick and healthy recipes that I can throw together in a flash. </p>