Friday, November 2, 2012

Recipe: Sweet Potato Crisp

- 4 cups of sweet potatoes
- 2 cups of all purpose flour
- 2 cups packed brown sugar
- 3/4 cup of melted butter
- 2 tsp of salt
- 4 tsp of cinnamon
- 2 cups of chopped pecans
- 2 cups of fluff or marshmellows
- Lemon juice

1) Peel then boil, bake, or pressure cook the sweet potatoes until they are soft. Roast pecans in as much butter as necessary or around 1/4 cup. Mix pecans and sweet potatoes together.

2) Preheat an oven to 350°F.

3) Mix the flour, brown sugar, butter, salt, and cinnamon in a separate bowl.

4) Bake half of the mix from step 3 for 10 minutes on a greased cookie sheet.

5) Add these to the sweet potatoes from step 1 and mix to a smooth paste:
2 Tbs of butter,
2 tsp of brown sugar,
1/2 tsp of salt
optional (lemon juice, milk or heavy cream to taste)

6) In a bake-safe bowl with 3-4 inch walls and a diameter of 7 inches make a 2 inch layer of sweet potato mix from step 5. Cover the sweet potato mix with a 1 inch layer of cooked crisp from step 4. Add a 1 inch layer of fluff or marshmellow on the crisp.

7) Repeat the layers of step 6 until the last layer of crisp is an inch from the top of the bowl.

8) Bake the sweet potato crisp for 15 minutes or until the top is a golden brown.

This recipe is great hot or cold the next morning.