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Baked Sweet Potato with Crisp Toppings
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Stuffed Sweet Potatoes (or use as casserole)

Vicky Bryant

  • 3 large sweet potatoes
  • Filling:
  • 3 cups (700 ml) cooked mashed sweet potatoes
  • 2 eggs
  • 1 cup (225 ml) sugar
  • 1/2 cup (125 ml) milk
  • 1/2 tsp (2 ml). salt
  • 1 stick butter, softened
  • 1 tsp (5 ml). vanilla extract
  • 1 cup (225 ml) light packed brown sugar
  • 1/2 cup (125 ml) flour
  • 1 cup (225 ml) finely chopped pecans
  • Preheat oven to 350 degrees (175 C.).
  • Bake sweet potatoes until done (fork inserts easily).
  • When cool, scoop out flesh leaving skin intact.
  • In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add 1/2 stick butter and vanilla.
  • In another bowl add brown sugar, flour, nuts, and 1/2 stick butter.
  • Add half of the nut and flour mixture in potato mixture.
  • Save half of the nut and flour mixture for topping.
  • Take potato mixture and stuff back into skin and top each with equal portion of nut/flour mixture topping, or,
  • place sweet potato mixture in baking dish and add topping.
  • Bake 350 degrees (175 C.) for 1/2 hour.
I hope this is close. It's all I could think of that had the same mixture in the potato and used as a crunchy topping.

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