This time of year everyone is passing around their favorite recipes. The Mac and Cheese that was so cheesy and creamy… the Greenbean Casserole that was oh so delicious… and the pecan pie that was to die for on thanksgiving day. Well I just participated in one of these recipe exchanges and when trying to think of my favorite recipe to make this time of year, I thought of my Mama’s Sweet Potato Crunch! The story behind this recipe-
I was 22 years old and visiting my boyfriend’s (now husband) family for the first time in Florida for Thanksgiving. I got there and his mom said “ok Kristen what will you be making for the dinner party?” I was so nervous… I mean I baked and cooked with mom all the time at home, but this was a family (a LARGE Cuban family at that lol- she has 7 sisters!) that I have never met and definitely didn’t know what they liked and didn’t like to eat! Plus, I know it’s silly, but I was totally intimidated… they call “dressing” STUFFING! LOL y’all southerners will understand. Haha- I called mom and she told me I couldn’t go wrong with Sweet Potato Crunch. I took her word and she was absolutely correct! They raved over it! The dish was completely empty when cleaning up. It has been a go to ever since. One of my husband’s cousins has even called to get the recipe for their Christmas dinners since. I hope you enjoy it as much as we do!
Serves- 6-8
Ingredients:
3 cups cooked mashed sweet potatoes
1 cup white granulated sugar
3 eggs
1 12oz can evaporated milk
¼ teaspoon salt
¼ teaspoon cinnamon
1 tsp pure vanilla
Topping:
1/2 regular-size Yellow cake mix (dry)
1/2 cup butter
1 cup pecan chopped
Directions: Preheat oven to 350°F. In large bowl, combine the first seven ingredients. Pour sweet potato mixture into greased 9″ x 13″ cake pan. Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans. Bake for approximately 1 hour. Cool. Cut into squares. Serve with whipped topping (optional, I like it just as is).