Sweet Potato Crisp

I went to a potluck the other night and thought about what to bring. With my recent craving for sweet potatoes I happened to have about half a dozen sweet potatoes sitting in the fridge. Perfect! What a great way to get rid of them...but how? Pioneer Woman had the answer....Sweet Potatoes!! After making this I realized she had poorly named the recipe. Sweet Potatoes just wasn't enough. I'm adding Crisp to the end because that's pretty much what it is. And just an FYI: This is a very sweet sweet potato recipe. I think next time I may add less sugar.

Sweet Potato Crisp

4 whole Medium Sweet Potatoes
1 cup Sugar
1 cup Milk
2 whole Eggs
1 teaspoon Vanilla Extract
1 teaspoon Salt
1 cup Brown Sugar
1 cup Pecans
½ cups Flour
¾ sticks Butter

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.