Sweet Potato Crunch

This Thanksgiving, serve this tasty and entertaining sweet potato crunch. The majority of non-sweet potato eaters adore it!

Ingredients:

• 4 cups sweet potatoes, peeled and cubed
• 1/2 cup milk
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Boil the sweet potatoes in a pot of water until tender, about 20 minutes. Drain and mash the sweet potatoes.
3. Mix the mashed sweet potatoes with milk, white sugar, and vanilla extract in a large mixing bowl.
4. Pour the mixture into a greased 9×13 inch baking dish.
5. In a separate mixing bowl, combine brown sugar, flour, melted butter, cinnamon, nutmeg, salt, and chopped pecans. Mix until crumbly.
6. Sprinkle the crumb mixture over the sweet potato mixture.
7. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the sweet potato mixture is set.
8. Let the Sweet Potato Crunch cool for 10-15 minutes before serving.

Nutrition Facts (per serving, based on 8 servings):

• Calories: 365
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 177mg
• Total Carbohydrate: 60g
• Dietary Fiber: 3g
• Sugars: 44g
• Protein: 3g