Sweet Potato Crunch

The first time I made this was years ago for an open house for about 50 people. I guess at the time, no one had ever had it because it disappeared FAST! I even caught one friend, who shall remain nameless, in the kitchen, scraping the empty dish! THAT'S when you know you've got a successful dish on your hands, my friends. If you're serving a larger crowd than, say....8 or 10, you might consider doubling this recipe. You can also make this up in advance. Just thaw and bake as directed. Easy to do and still tasty!

Sweet Potato Crunch



3 cups cooked, mashed sweet potatoes
1 stick (1/2 cup) butter ~ room temp
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg

Preheat oven to 350 degrees. Spray a 9x9 inch baking dish with cooking spray.

Place all ingredients in a large mixing bowl and combine until well blended. 

Pour into prepared pan. Set aside.


Crunch topping

1 cup chopped pecans
5 tablespoons butter ~ softened
1 cup brown sugar
1/2 cup flour

Mix all ingredients in a medium bowl.

Spread over potatoes. Cover with foil.

Bake for 30 minutes. 

Remove foil and bake an additional 30 minutes until topping is golden brown.

Here's what you'll need.

Bake the sweet potatoes at 400 

degrees for about an hour or until soft.

Scoop out the sweet potato and 

mix with eggs, sugar, vanilla, 

cinnamon, allspice and nutmeg.

Pour the mixture into a pan.

Then mix up the topping ingredients.

Spread over the potatoes.

Look! A little one just for me!

Delicious!!!