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Sweet Potato Crisp
SUBMITTED BY:
RB1953
"Everyone at my house likes this at Thanksgiving. You can add any spices you want to the sweet potato like cinnamon, nutmeg, ginger etc. The topping is nice and crunchy."
RECIPE RATING:
Read Reviews
(9)
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COOK TIME
30 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 cups mashed cooked sweet potatoes
1 cup white sugar
2 eggs
2 1/2 tablespoons butter, melted
1/2 cup milk
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup packed light brown sugar
1 cup coarsely chopped pecans
1/2 cup all-purpose flour
2 1/2 tablespoons melted butter
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DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.
In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.
In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.
Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.
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REVIEWS
Reviewed on Apr. 11, 2005 by
TchrJrHi
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TchrJrHi
Apr. 11, 2005
Absolutely awesome. Another reviewer is right...this is exactly like Damon's restaurant...and since the one near us closed....I am glad to get this recipe. Thanks for the post. Definately a keeper.
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7 users found this review helpful
Absolutely awesome. Another reviewer is right...this is exactly like Damon's restaurant...and...
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Reviewed on Jan. 31, 2005 by AMYFEHR
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AMYFEHR
Jan. 31, 2005
This sweet potato casserole is just like the one they serve at Damon's Restaurant (if anyone else craves it as much as my husband)!
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6 users found this review helpful
This sweet potato casserole is just like the one they serve at Damon's Restaurant (if anyone...
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Reviewed on Dec. 26, 2004 by BBLACKIE
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BBLACKIE
Dec. 26, 2004
Tried this for Christmas dinner and it was a big hit! Sweet potatoes taste 'custardy' with the egg. A new standard at our house. I only used half the white sugar and substituted walnuts and pistachios (left over from Christmas cookies...) Delicious!
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3 users found this review helpful
Tried this for Christmas dinner and it was a big hit! Sweet potatoes taste 'custardy' with the...
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Reviewed on Feb. 7, 2008 by
Sheri S.
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Sheri S.
Feb. 7, 2008
I didn't quite know what to expect with this recipe. I mistakenly bought a sweet potato (instead of a parsnip) and thought I'd try to find an interesting recipe. I liked the topping, though I used pistachio nuts instead of pecans. I just couldn't get used to the texture.
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2 users found this review helpful
I didn't quite know what to expect with this recipe. I mistakenly bought a sweet potato...
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Reviewed on Apr. 5, 2005 by
GINAH1
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GINAH1
Apr. 5, 2005
This is a great way to serve sweet potatoes-almost like a dessert!
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1 user found this review helpful
This is a great way to serve sweet potatoes-almost like a dessert!
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Reviewed on Nov. 29, 2008 by
FOODIE19
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FOODIE19
Nov. 29, 2008
This was a huge hit at Thanksgiving, with a few adjustments. I made it the week before following the directions exactly and it was waaaaaaay too sweet. Then for Thanksgiving, I more than doubled the amount of sweet potatoes (8 cups, made from 4 giant potatoes mashed) and then it was perfect. I also added a bit of nutmeg and cinnamon which deepen the flavor. My husband loved it.
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0 users found this review helpful
This was a huge hit at Thanksgiving, with a few adjustments. I made it the week before...
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Reviewed on Nov. 27, 2008 by
John Mayberry
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John Mayberry
Nov. 27, 2008
This is an excellent dish, though I did make some adjustments. Those who said this was almost a dessert were not joking. This *is* a dessert! Texture is that of a chiffon/whipped sweet potato pie, that close southern cousin to pumpkin pie. I decreased the sugar to 2/3rds but could have cut it back even more and been happy. The topping really provides enough sweetness. For those with nut allergies, I substituted 2/3 cup dry oatmeal for the pecans, and just toasted it in a non-stick frying pan with the butter until very lightly browned. Add the brown sugar and keep stirring over medium heat until sugar melts and *just* starts to clump. add the flour. The crunchy sugar and oats provides the same/similar texture of the nuts.
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0 users found this review helpful
This is an excellent dish, though I did make some adjustments. Those who said this was almost...
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Reviewed on Nov. 2, 2008 by Ellen
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Ellen
Nov. 2, 2008
I made this for a celebratory dinner this evening and it was a huge hit! My sister, who doesn't like sweet potatoes had two helpings! We will make this again!
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0 users found this review helpful
I made this for a celebratory dinner this evening and it was a huge hit! My sister, who...
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Reviewed on Sep. 26, 2008 by
Anais
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Anais
Sep. 26, 2008
This is an excellent recipe. We all love it. I just blended the pecans because of my toddlers.
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0 users found this review helpful
This is an excellent recipe. We all love it. I just blended the pecans because of my toddlers.
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