Sweet Potato Crisp Recipe

Name: Sweet Potato Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups mashed cooked sweet potatoes; 1 cup white sugar; 2 eggs; 2 1/2 tablespoons butter, melted; 1/2 cup milk; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1 cup packed light brown sugar; 1 cup coarsely chopped pecans; 1/2 cup all-purpose flour; 2 1/2 tablespoons melted butter

Servings: persons

3 cups mashed cooked sweet potatoes
1 cup white sugar
2 eggs
2 1/2 tablespoons butter, melted
1/2 cup milk
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup packed light brown sugar
1 cup coarsely chopped pecans
1/2 cup all-purpose flour
2 1/2 tablespoons melted butter

1
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.
2
In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.
3
In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.
4
Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.

1019

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups mashed cooked sweet potatoes, 1 cup white sugar, 2 eggs, 2 1/2 tablespoons butter, melted, and more.

Yes, Sweet Potato Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Crisp

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