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Sweet Potato Crunch

What happens when pumpkin pie meets pecan pie? Sweet Potato Crunch is born!

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For years our family made sweet potatoes for the sake of tradition on Thanksgiving. No one really ate them except maybe my Grandparents. Then about 10 years ago my Mom tried a new recipe for Sweet Potatoes and we have never looked back! They are so gooood! I cut the recipe in half for our little family so if the ingredients listed don’t look the same in the pictures, that’s why. There is a printable version at the bottom of the post.

First boil the sweet potatoes until soft. Then drain and allow them to cool.

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Peel sweet potatoes and add to the mixing bowl.

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2 large eggs
1 c sugar
3 c cooked and mashed sweet potatoes
1 stick butter
1 tsp vanilla

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Mix well.

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Add to 9×13 pan or deep pie dish (because I halved the recipe I used a 9×9 pan.)

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Mix topping in a separate bowl:
1/3 c flour
6 Tbsp butter, softened
1 c brown sugar
1 c finely chopped pecans

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Sprinkle topping over the filling.

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Bake at 350 for 40-45 minutes.

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Enjoy! Trust me, your family will love them and it just might end up your new family tradition too!

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Author/co-founder of Over the Big Moon since 2011. I am passionate about creating, graphic design, DIY projects, gardening, cooking and all things home and family...with the exception of laundry! Most importantly I am a wife to my best friend, John and a Mom to 3 amazing boys! Thanks for stopping by today!
  • Vickie


  • Diana Hansen


  • suenlynnb

    it looks like reindeer dump but it is sooooooooooooo good!

  • Mandi P

    Looks good. Is the butter for the filling supposed to be melted. It looks like it in your picture, but the recipe doesn’t say to melt it.

    • johnlisa02

      Yes melt the butter!

  • KSU1016

    These potatoes have been a thanksgiving tradition for years –
    Everyone loves them, even people who swear they don’t like sweet potatoes. I bake the sweet potatoes instead of boiling them – a taste test would be interesting!