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.
Enjoy!
