SWEET POTATO CRUNCH

Ingredients

  • 6 pounds peeled and diced sweet potatoes
  • 8 eggs
  • 1-1/2 cups brown sugar
  • 1 cup Steen’s Cane Syrup
  • 2 tablespoons vanilla
  • 1 cup heavy cream
  • 2 tablespoons salt
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • Crumble Topping (recipe follows)

For Crumble Topping:

  • 2 cups brown sugar
  • 2 cups all-purpose flour
  • 1/2 cup butter
  • 1 cup pecan pieces
  • 1 cup bacon bits
  • 1 cup chopped pretzels

Directions

  1. Preheat oven to 350°F.
  2. Place sweet potatoes in pot and cover with water. Bring to a boil and cook until tender.
  3. Drain sweet potatoes and put them into a mixing bowl.
  4. Add remaining ingredients and mix thoroughly.
  5. Place equal amounts of mixture in two 9” x 13” baking pans and top with Crumble Topping.
  6. Bake at 350°F for 40 minutes or until crust is browned.

For Crumble Topping:

  1. Place all ingredients into a mixing bowl and mix thoroughly.
  2. Top sweet potatoes with mixture and bake as described above.

Ingredients used in this recipe