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
- Preheat oven to 350°F.
- Place sweet potatoes in pot and cover with water. Bring to a boil and cook until tender.
- Drain sweet potatoes and put them into a mixing bowl.
- Add remaining ingredients and mix thoroughly.
- Place equal amounts of mixture in two 9” x 13” baking pans and top with Crumble Topping.
- Bake at 350°F for 40 minutes or until crust is browned.
For Crumble Topping:
- Place all ingredients into a mixing bowl and mix thoroughly.
- Top sweet potatoes with mixture and bake as described above.
