Sweet potato crunch

Sweet potato crunch

4 medium sweet potatoes (cooked, skinned and cut in to chunks)

2 eggs

½ stick butter

½ cup sugar

1 teaspoon vanilla

Mix all ingredients except the sweet potatoes. Put sweet potatoes in the bottom of a 1 quart casserole dish and pour egg mixture over the potatoes.

Topping

¼ cup butter

½ cup flour

½ cup brown sugar

1 cup nuts (pecans or walnuts are good)

Cover sweet potatoes with topping bake covered for ½ hour at 350 degrees then remove cover and return dish to oven bake 15 more minutes or until topping to toasted.

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