Southern Sweet Potato Casserole Crumble
3 Large sweet potatoes (peeled)
1 c. Sugar
2 Eggs
1/2 c. Milk
1 T. Cinnamon
1/2 c. Butter (softened)
1 T. Vanilla extract
Cover with foil and bake your sweet potatoes in the oven at 350° for 1 1/2 hrs. or until soft. Put all above ingredients in a bowl and mash well. Pour into a baking dish.
Ing. for topping:
1 1/2 c. Brown sugar
1 c. Flour
1 c. Pecan pieces
1 t. Cinnamon
1 T. Pumpkin pie spice
1/2 c. Butter (softened)
Put all topping ingredients in a bowl and mix well. Layer on top of your sweet potato mixture, covering the entire casserole. Bake (uncovered) at 350° for 30 minutes.
1. Mini marshmallows are optional. If used I would put them on top of the topping 10 minutes before taking the casserole out of the oven.
2. Let casserole cool for 15-20 minutes before serving. This allows it to set up.
3. If you like more crunch use 2 cups of pecans in your topping mixture. 
4. If your topping doesn’t completely cover the casserole before baking, sprinkle a little brown sugar over it to fill in the gaps.
5. This recipe is freezer friendly for meal prepping.
May be an image of crumbcake and babka

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