"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." — RB1953
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mashed cooked sweet potatoes
2 1/2 tablespoons
packed light brown sugar
coarsely chopped pecans
2 1/2 tablespoons
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.
Way too much sugar.
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)!
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.
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.
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!
Best ever sweet potato recipe. It's the only recipe I use now. The first time I made this was Thanksgiving, 2008. Everyone wanted this recipe and my family gobbled them up very fast. No one touched my sister in-laws recipe. I had to make them again one week later because my husband hardly got to eat any.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Crisp
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 237
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