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Sweet Potato Crunch

From the kitchen of Willie Bowness
Wille got this recipe from Dodie Sargent, Bonnie Cornelius's mom.

Ingredients

  • 6 cups cooked sweet potatoes I use Cushaw squash
  • 2 cups sugar I recommend 1 cup
  • 1 tsp salt
  • 4 eggs beaten
  • 1 stick melted oleo I use 1/2 stick butter
  • 1 cup milk
  • 1 tsp vanilla

Topping

  • 2/3 cup flour
  • 2 cups brown sugar
  • 2 cups pecans
  • 2/3 cup melted margarine I use butter

Instructions

  • Cook potatoes, peel and mash. Do not use juice if you are using canned.
  • Add all other ingredients.
  • Pour in a casserole dish and set aside.
  • Combine topping ingredients.
  • Sprinkle over the potatoes.
  • Bake at 350 derees for 35 minutes.

Notes

Original recipe for topping makes a LOT. 1/2 can be used. Made in its original form can cause sugar comas, but it sure is delicious!