Sweet Potato Crisp

I avoided sweet potatoes like the plague when I was younger. I couldn’t get past the marshmallow topping and the orange color. They just weren’t for me.
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That was until my cousin transformed them into an AMAZING dessert. Or side dish. Really it could go both ways.

We had a pre-Thanksgiving Thanksgiving dinner with my bible study a few weeks ago and I signed up to bring the sweet potatoes.
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These did not disappoint.

I couldn’t get my cousin’s recipe in time so I adapted these from my hero, The Pioneer Woman. Her recipes never steer me wrong. With the addition of coconut and a hint of cinnamon, these are bound to be a regular on your dinner table. Enjoy!
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-Kelly

Ingredients

  • 4 medium sweet potatoes
  • 1 cup sugar
  • 1 cup milk
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • sprinkle of cinnamon
  • 1 cup brown sugar
  • 1 cup pecans, chopped
  • 1/2 cup flour
  • 3/4 sticks butter, softened
  • 2 cups coconut

Directions:

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes.

When they are finished cooking slice them open and scrape out the flesh into a large bowl. I pulsed them in a blender until they were mostly smooth but slightly chunky before I went to the next step

Add granulated sugar, milk, eggs, vanilla extract, salt, sprinkle of cinnamon and 1 cup coconut. Mix until well incorporated.

For the Topping:
In a separate bowl, add brown sugar, pecans, flour, 1 cup coconut and 2 sticks of softened butter. Mash together until well incorporated.

Spread the sweet potato mixture into a regular baking dish (that has been coated with cooking spray) and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.

 



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