This wonderful ye ole Southern delight to the taste buds, goes back to my childhood days.. Hope you enjoy this as much as many have over the many years back home in the Blue Appalachians Mountains of North Carolina!
It can be done up as a casserole or into individual dessert tarts served with homemade ice cream, anytime of year not just holidays.
MAIN MIXTURE:
5 Medium to large Sweet Potatoes, peeled, cooked and mashed
1/4 teaspoon Salt
1/4 cup real butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup sugar
2 Tablespoons heavy cream
CRUMB TOPPING:
1/4 Cup of Real Butter, softened
3 Tablespoons all purpose flour
3/4 Cup light brown sugar
1/2 Cup chopped pecans
Note: I personally always double my crumb mixture, to make it a little thicker layer, seems to work better and go further across the top..but that is just me..
*You can add 1 Cup of mini marshmallows or up 12 large marshmallows on top of crumb mixture..save to the last 5-10 minutes before serving and melt under the broiler in oven to golden brown*
Preheat oven to 350 degrees conventional oven, and lightly grease a 9"X13" Baking dish.
Combine potatoes, salt, 1/4 Cup butter, eggs, vanilla, cinnamon, sugar and cream. Pour into the baking dish.
Now mix your crumb mixture together until it resembles coarse meal. Sprinkle over your potato mixture and bake 30 minutes.
*After you bake for the 30 minutes, you can choose to spoon into individual pastry tart shells and serve that way instead of the casserole..goes great at party's! and place 1 whole pecan on top for decoration*
Serves 8-10 (casserole)
(Tarts shells) can make up to 20.
As mentioned before, you can add marshmallows on top of crumb and brown under a broiler in oven right before serving..
ShaunaSay WhiteFeather
