Sweet Potato Crisp
Sweet Potato Crisp is a baked American dessert of creamy mashed sweet potato under a crunchy pecan and brown sugar topping. The base is enriched with eggs, milk, butter and vanilla, so it stays soft and spoonable, while the topping bakes into a hard, buttery crust. It feeds a crowd, since it starts with seven cups of mash. Almonds or peanuts work well in place of the pecans.
Instructions
Put the mashed sweet potatoes in a large bowl with the white sugar, the ¾ cup of butter, the beaten eggs, the milk and the vanilla. Blend until the mixture looks creamy and smooth, with no streaks of egg or butter left.
In a separate bowl, stir together the melted butter, light brown sugar, flour and chopped pecans until the mixture is evenly moist and clumpy.
Spread the sweet potato mixture in a large casserole dish and level the surface with the back of a spoon.
Scatter the pecan topping evenly over the sweet potatoes, covering them right to the edges.
Bake at 350°F until the topping has crisped and hardened. Total time is about 60 minutes including preparation. If you prefer, swap the pecans for almonds or peanuts.
Make it personal.
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