Tuesday, November 16, 2010

Sweet Potato Crunch

(Apologies for overly bright photo, I didn't have my 'good' camera with me)

This is one of those recipes. And what do I mean by “one of those recipes”? This is one of those dishes that if you bring it to a potluck, it pretty much guarantees you will have at least four different people track you down the next day because they MUST have that recipe. To be honest, I almost didn't post this recipe because I was kicking myself for not taking better pictures of the final product (I was in such a rush for said potluck and only had my point and shoot), but then by noon on Monday morning, I had already received three emails from friends requesting the recipe. So I decided it would be unfair to hold out on my "followers" especially because this is a perfect Thanksgiving side dish, along with my corn souffle (another household Thanksgiving favorite).

*Note: I usually make this the night before right up until the last step and then stick it in the oven right before serving.


Here is what you will need:

Step 1: Peel potatoes. I slice them, so they will cook faster.

Step 2: Boil Potatoes (most likely 18 minutes)

Step 3: To save the time--while the potatoes boil, mix the topping (flour, sugar, and pecans). I wait to add the melted butter until I am ready to place it on top of the potato mixture.

Step 4: Drain the potatoes and mash with mixer.

Step 5:  Then mix potatoes with white sugar, margarine, coconut, evaporated milk, and vanilla.

Step 6: Pour into buttered dish.

Step 7: Finish making the topping by mixing with the melted butter.

Step 8: Pour topping over potato mixture. If you are making this ahead of time, you can stop here, cover, and refrigerate until the next day. Otherwise, bake in a 350 degree oven for 40-45 minutes.

Recipe Courtesy: My Tia Maribel

3 cups mashed sweet potatoes (I use 3 large potatoes which makes a little bit more than 3 cups, but I   think this works better to balance out the sugar and coconut)
1 cup white sugar (I don't fill it up quite to the rim, since this can feel like a lot of sugar. You can always taste and add more)
1 tsp. vanilla
1 stick margarine
1/2 cup evaporated milk
1 cup brown sugar
1/2 cup flour
1/2 stick melted margarine
1 cup chopped pecans
1 cup sweetened coconut

Heat oven to 350 degrees. Peel, cut, and boil potatoes (around 18 minutes or until fork easily pierces potatoes). Mash the potatoes. Then mix potatoes with white sugar, margarine, coconut, evaporated milk, and vanilla. Pour into buttered Pyrex. Pour topping over mixture. Bake for 40-45 minutes.

To make topping.
Mix white flour, 1/2 stick melted butter, brown sugar, and pecans.

1 comment:

  1. Anonymous22.11.10

    Cap Chef- you were NOT kidding about the popularity of this dish! I made it twice last week for two different potlucks it was a total hit both times. What a delicious way to jazz up sweet potatoes-- and your descriptions and pics make the cooking part fun and easy, too. THANKS!


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