SWEET POTATO PECAN CRUMBLE CASSEROLE  

INGREDIENTS (SERVINGS 6-8) 

SWEET POTATO MIXTURE

6 medium or 4 large potatoes (med is woman’s hand, large is man’s hand)

(Rub olive oil over sweet potatoes – you can also spray with PAM Olive Oil

place on parchment or waxed paper on a baking sheet.  400 degrees – 1 hr (30 mins then turn and 30 mins more).  You can do these the night before.  Cool and “jackets” will fall off easily. Trim off ends.

 

3 cups mashed (or creamed depending on consistency you want) sweet potatoes  NOTE: if you use canned to save time, just drain

• 1/4 cup sugar
• 1/3 cup orange juice
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 eggs (well beaten)
• 1/4 Cup melted butter

 

DIRECTIONS

 

Preheat oven to 350 degrees.

Combine sweet potatoes, sugar, orange juice, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

Pour mixture into buttered (or PAM sprayed) baking dish.  Make sure it is a deep dish as you do not want this to boil over. (Pictured is an 8×8 x3 dish)

 

CRUST

1/3 cup flour

• 1 cup light brown sugar
• 1 cup chopped nuts (pecans preferred)
• 1/2 cup butter (melted)

Combine brown sugar, flour, nuts and butter in mixing bowl. 

Cover the surface of the sweet potato mixture evenly with the crust mixture. You are ready for the oven.

 Bake for 30 minutes. Allow to set at least 30 minutes before serving.