Lanell McDaniel | Sam Houston EC

This easy sweet potato dish has a wonderfully crunchy crumble topping. It’s equally at home served as a side or dessert. You’ll need 2–3 pounds of sweet potatoes. Excess potatoes can be used to make sweet potato waffles or pancakes.

Potatoes
3 cups cooked, mashed sweet potatoes
1 cup brown sugar
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup (1 stick) melted butter

Topping
1 cup chopped pecans
1/2 cup brown sugar
1/3 cup flour
1/3 cup (2/3 stick) melted butter

1. Potatoes Preheat oven to 350 degrees and butter a 9-by-13-inch baking dish. In a large bowl, combine sweet potatoes with brown sugar, eggs, vanilla, milk and butter. Pour into prepared dish.

2. Topping In small bowl, combine pecans, brown sugar and flour. Stir in melted butter with a fork until a crumble forms. Scatter evenly over the top of the sweet potatoes.

3. Bake 30–40 minutes, until topping is golden brown and crunchy.

Serves 8.