Sweet Potato Crunch

Sweet potato recipes rate among my favorite.  And this recipe is one I look forward to eating every year on Thanksgiving!  I double this recipe and take it, along with dressing, to our family Thanksgiving lunch each year.  I hope you will enjoy this as much as we do!

3 c. baked sweet potatoes (See recipe below.)
1 c. sugar
1/2 stick butter, melted
1/2 c. evaporated milk (Or regular, if you prefer.)
2 eggs, slightly beaten
1 tsp. vanilla

1 box yellow cake mix
1 stick butter, melted
1 c. chopped pecans, optional

Preheat oven to 350 degrees.  Spray a 13x9 inch baking dish with no stick cooking spray.  Mash sweet potatoes in an electric mixer.  Add sugar, melted butter, milk, eggs, and vanilla.  Mix until thoroughly combined. Pour into prepared dish.  Sprinkle yellow cake mix on top of sweet potatoes.  Drizzle melted butter on top of cake mix.  Bake uncovered for 30-40 minutes.  (If you choose to use pecans, mix your cake mix and pecans in a gallon size Ziploc bag before sprinkling over sweet potatoes.)

Baked Sweet Potatoes

Sweet potatoes
butter
cinnamon sugar
aluminum foil

Scrub sweet potatoes under cold water to wash excess dirt.  Dry.  Poke holes in the sweet potatoes with a fork.  Rub outer skin of the sweet potato with butter.  Sprinkle cinnamon sugar over butter and wrap in foil.  Repeat until all potatoes are wrapped.  Place on a cookie sheet lined with foil.  Bake in a preheated 375 degree oven for approximately 45 minutes or until sweet potatoes are soft when squeezed.  (The softer, the better!)  If using for the sweet potato crunch, unwrap and allow to cool.   

Hint:  These baked sweet potatoes are delicious when served alone!  You can slice them open and top with honey butter, marshmallows, cinnamon sugar, or brown sugar for an added sweet taste.  (If you choose to top with marshmallows, toss them back in the oven for 10 min. or until marshmallows brown. 

The above recipe will use approximately 6 sweet potatoes.  After baking and cooling, they should be peeled before mashing.