If you’re looking for an amazing sweet potato recipe for the holidays, this is it! Whenever I bring it to a gathering, people rave about it. Seriously, it’s like dessert for dinner!
It’s also a perfect recipe for this time of year when we see deals on sweet potatoes. I typically use more than the 3 pounds that the original recipe suggests. There’s plenty of topping to go around.
This recipe is adapted from the original in the Eet Smakelijk cookbook.
Sweet Potato Crunch
Sweet potatoes (3 lb.+)
1 tsp. vanilla
1 cup brown sugar
1 cup coconut
1 cup pecans, chopped
1/3 cup firm butter
1/3 cup whole wheat flour
Peel and cut the sweet potatoes into chunks. Place in a large saucepan. Cover the sweet potatoes with water and cook covered for 20-25 minutes until soft. Mash potatoes in mixer and add vanilla.
Spread into baking dish and set aside. A deep dish 10? pie plate works perfectly.
In a mixing bowl, combine butter, brown sugar, coconut, pecans, and flour. Cut together with pastry cutter. Sprinkle topping over the sweet potatoes.
Bake at 350 covered for 20 minutes and uncovered for 15 minutes.