Grandma's Sweet Potato Crunch (Also Called Sweet Potato Souffle) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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My grandma did not like marshmallows on her sweet potatoes, but she would make it half and half for the kids. When she would make this for the holidays there was always a little Maker's Mark in it, but you can also leave the bourbon out if you don't have any on hand. I make mine just like she always did, and I still sneak into the fridge with a spoon and go after these potatoes! This recipe makes enough for about 6-8 people, but we usually double it since it's so good cold. Ingredients:
3 large sweet potatoes |
1/4 cup butter, room temperature |
2 eggs, beaten |
1/3 cup evaporated milk |
1 teaspoon vanilla, good vanilla |
1/2 cup sugar |
1/4 cup bourbon (optional) |
cooking spray |
1/3 cup butter, melted and cooled |
1 cup light brown sugar |
1/2 cup flour |
1 cup pecans, chopped |
mini marshmallows (optional) |
Directions:
1. Bake the sweet potatoes at 350 degrees until tender, approx 45 minutes - 1 hour. Remove the outer skins of the potatoes and mash them.
2. Combine potatoes and the remaining ingredients with a mixer.
3. NOTE: If you make this ahead of time, do not add the bourbon until you are ready to bake. I have made that mistake once, and the bourbon taste gets STRONG and overpowers the potatoes!
4. Spread into a sprayed baking dish. I use a 2 1/2 quart round Corningware dish.
5. For the topping: Mix all ingredients together except for the marshmallows. Spread the topping in an even layer over the potatoes.
6. Sprinkle the marshmallows on top if you are using them. I don't like them, so I leave them off.
7. Bake at 350 degrees for 30-45 minutes, or until the top gets brown and crunchy.
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