Sweet Potato Crunch So Tasty

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Sweet Potato Crunch

"This is a amusing and yummy dish for Thanksgiving. People who don't consume candy potatoes typically find it irresistible!"

Ingredients :

6 sweet potatoes
1/3 cup butter
2 tablespoons white sugar
1/2 cup milk
2 eggs, beaten
1 teaspoon vanilla extract
Crunch Topping:
three/4 cup brown sugar
3/4 cup sweetened flaked coconut
three/four cup chopped pecans
3 tablespoons all-cause flour
3 tablespoons melted butter

Instructions :

Prep :	Cook : 10M	Ready in : 1H30M

Place candy potatoes into a massive pot and cover with salted water; carry to a boil. Reduce warmness to medium-low and simmer until smooth, 20 to half-hour. Drain and peel.
Preheat oven to 325 ranges F (one hundred sixty five stages C).
Mash sweet potatoes, 1/three cup butter, and white sugar collectively in a bowl. Beat milk, eggs, and vanilla extract into sweet potato mixture the use of an electric powered mixer till easy; pour 1/2 the aggregate right into a 9x13-inch casserole dish.
Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in three tablespoons butter till evenly coated. Sprinkle half of the topping over candy potato aggregate. Pour remaining sweet potato aggregate over topping and sprinkle with closing topping.
Bake within the preheated oven until cooked thru and topping is lightly browned, approximately 1 hour.

Notes :

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