Friday, December 17, 2010

Crunch-top Sweet Potato Casserole

6-8 large sweet potatoes
1/2 c brown sugar
1/2 c butter, softened
1/2 c granulated sugar
1 tsp vanilla
1 tsp cinnamon

1 c brown sugar
4 tbsp butter, room temperature
1/2 c self rising flour
1 c chopped pecans, optional

Scrub potatoes under running water. Place whole, unpeeled potatoes in a large pot. Add water to sufficiently cover. Boil potatoes until done (I test them for doneness by sticking them with a fork. When they are easy to pierce they are done). Drain water. Remove skin from hot potatoes. I found the easiest way to remove the skins was by holding the potato with an oven mitt. The skins should slide right off. Place potatoes & rest of ingredients in a large mixing bowl (or place back in the pot). Mix until all ingredients are combined & potatoes are smooth. At this point you will need to taste & add butter & granulated sugar as needed. Sweet potatoes can vary in the level of sweetness so that is why you will need to taste & add sugar, if needed. Now you are ready to put the potatoes in a baking dish. This dish can also be prepared & placed in the refrigerator until ready to bake (don't put the topping on it until you are ready to put in the oven). Topping: Combine the brown sugar, butter, flour & pecans (if using) in a separate bowl. Crumble the topping over the sweet potato mixture. Bake at 400 degrees until heated through & top is golden brown (25-30 minutes).

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