Sweet Potato Crisp17 Reviews
- Cook: 30 min
- Ready In: 30 min
“Everyone at my house likes this at Thanksgiving. You can add any spices you want to the sweet potato like cinnamon, nutmeg, ginger etc. The topping is nice and crunchy.” - by RB1953
Original recipe yields 6 servings
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.
- In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.
- In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.
- Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.
Amount Per Serving (6 total)
- 693 cal
- 26.3 g
- 110.7 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"This is an excellent dish, though I did make some adjustments. Those who said this was almost a dessert were not joking. This *is* a dessert! Texture is that of a chiffon/whipped sweet potato pie, tha..." See moret close southern cousin to pumpkin pie. I decreased the sugar to 2/3rds but could have cut it back even more and been happy. The topping really provides enough sweetness. For those with nut allergies, I substituted 2/3 cup dry oatmeal for the pecans, and just toasted it in a non-stick frying pan with the butter until very lightly browned. Add the brown sugar and keep stirring over medium heat until sugar melts and *just* starts to clump. add the flour. The crunchy sugar and oats provides the same/similar texture of the nuts."
"This sweet potato casserole is just like the one they serve at Damon's Restaurant (if anyone else craves it as much as my husband)!..." See more"
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