Avoyelles Sweet Potato Crunch

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Avoyelles Sweet Potato Crunch
Quincy L. Cheek

This recipe comes from an Avoyelles Parish Department of Tourism Cookbook – I’ve used it for television food demonstration and it is a hit! 

Topping
½ Cup Flour
1 Cup Chopped Louisiana Pecans
1 Cup Light Brown Sugar
1 tsp Vanilla Extract
½ Cup Butter (May Be Reduced To ¼ Cup)

In a medium bowl, stir together the topping ingredients until moistened. 

Sweet Potato Mixture
6 Cups Canned, Drained Mashed Sweet Potatoes (Fresh Cooked Sweet Potatoes May Also Be Used)
½ Cup Butter, Softened (May Be Reduced To ¼ Cup)
4 Eggs, Beaten
1 Cup 2% Milk
¾ Cup Light Brown Sugar
2 tsp Vanilla Extract
½ tsp Salt
2 Cups Miniature Marshmallows (May Be Reduced To One Cup)

Preheat oven to 350 degrees. In a large mixing bowl, combine all ingredients for the Sweet Potato Mixture and stir until fluffy.  Pour into a 3 quart 9x13x2 inch casserole dish. Sprinkle topping on the Sweet Potato Mixture. Bake in 350 degree oven for 35-45 minutes.  Serve warm.

Yield: 15 servings