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05/25/26 1:26amLogin ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: [1]23 ]


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Date Posted: 11/23/05 11:33:39am
Author: CB
Subject: SWEET POTATO CRUNCH

SWEET POTATO CRUNCH (8-10 servings)
3 to 4 cups fresh sweet potatoes, cooked and mashed
2/3 cup sugar
1/2 cup evaporated milk
2 eggs
1 1/2 tsp flour
2 tbsp softened butter
1 1/2 tsp vanilla
TOPPING:
1 cup packed brown sugar
1/3 cup Bisquick
1/4 cup butter, melted
1 cup chopped pecans
Combine first 7 ingredients and beat at low speed until well mixed and smooth. Pour into casserole dish coated with cooking spray. Combine topping ingredients and sprinkle evenly over top. Bake at 350 degrees for 35 minutes or until hot and bubbly.
TIPS: Use large shallow casserole dish instead of deep dish so that every spoonful gets a fair share of the luscious topping. This will rise as it bakes, so leave room or it will cook out over the top. This can be made a day ahead, refrigerated, and baked the next day. But it will probably take an hour or more to bake if it is cold from the fridge.

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