From Mom’s Notebooks: Julie’s Sweet Potato Crunch

Among my prized possessions are two notebooks. These aren’t just any notebooks. They contain recipes that my mom collected for decades – from family (both her side and my dad’s side of my family), publications, the backs of boxes. Really, anything that she found appealing. I love coming across a recipe that I enjoy and seeing that it was a family recipe. It gives me a sense of kinship with family members I never really got a chance to know as an adult. I was so happy when my mom gave them to me when I moved out and was making my first home. This is one of my favorites, and is perfect for the upcoming festival of turkey, and is a a great vegetarian dish!

Without further ado, I present you Julie’s Sweet Potato Crunch!

For the potatoes, you will need:

  • 6 or 8 sweet potatoes
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1/3 stick butter (softened works well)
  • 1/2 cup milk

Pre-heat oven to 350°.

Peel the sweet potatoes, and cut into chunks the way you would for regular mashed potatoes. Boil in water until soft enough to squish with a fork. Add the sugar, salt, butter, eggs, and milk. Blend well.

Put into 2-quart casserole or any flat baking dish large enough to hold it.

For the topping, combine:

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped nuts (I’ve used walnuts and pecans with great results)
  • 1/3 cup butter (again, softened works best)

Crumble the topping over the mashed sweet potatoes. Bake at 350° for 35 to 45 minutes, or 25 to 30 minutes if you’re using a glass baking dish.


By [E]queSarahSarah

Part-time artist, full-time crankypants who dabbles in knitting, running, and burpees.

Leave a Reply