Satisfy your sweet tooth with a hearty scoop of Sweet Potato Pecan Crumble – sweet potatoes, whipped with butter and sugar, and topped with a pecan crumble.
Author:Bill Dugan
Prep Time:45 minutes
Cook Time:45 minutes
Total Time:1 hour 30 minutes
Yield:Serves 6
Category:Sides & Sauces
Ingredients
Scale
Sweet Potato Mixture
6 medium sweet potatoes
1 stick of butter, softened at room temperature
1/2 cup of brown – to taste
About 1 cup milk (to get a very creamy consistency)
2 eggs
1 to 1 1/2 teaspoons of vanilla
Sweet Potato Topping
1 stick of butter
1 cup of chopped pecans
1/2 cup brown sugar
Instructions
Sweet Potato Mixture
Boil sweet potatoes with skin on until tender; peel them while they are warm.
Add the stick of room temperature butter to the potatoes and mix with a mixer.
Add up to 1/2 cup of sugar according to desired level of sweetness and mix.
Add in about 1 cup of milk and mix to get to a very creamy consistency.
Mix in two eggs and vanilla.
Put mixture into a buttered 9 x 13 glass baking dish.
Preheat oven to 350 degrees.
Sweet Potato Toppings
Melt 1 stick of butter in a saucepan on low heat.
Add chopped pecans and brown sugar.
Continue to cook on low heat until sugar dissolves.
Pour mixture over the sweet potatoes and bake for 45 minutes at 350 degrees.
