Sweet Potato Crunch is a delicious and nutritious dessert that is perfect for fall. This recipe serves 8 and is a great source of vitamin A and fiber.
**Nutrition (per serving):**
– Calories: 310
– Fat: 11g
– Carbohydrates: 50g
– Fiber: 6g
– Protein: 3g
**Additional notes:**
– This recipe can be made ahead of time and stored in the refrigerator until ready to serve.
– Pecans can be substituted with walnuts or almonds.
– Vanilla ice cream or whipped cream make for a great topping.
**Cooking time:** 1 hour
**Preparation time:** 20 minutes
**Category:** Dessert
**Cuisine:** American
Ingredients:
- 3 large sweet potatoes, peeled and sliced
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions:
- Preheat the oven to 350°F.
- Cook sliced sweet potatoes in boiling water for 10-12 minutes, or until slightly tender. Drain and place them into a 9×13 inch baking dish.
- In a separate bowl, mix flour, brown sugar, pecans, cinnamon, nutmeg, and salt. Pour in melted butter and stir until crumbly.
- Sprinkle the mixture over the sweet potatoes, covering them completely.
- Bake for 45-50 minutes, or until the topping is lightly browned and crispy.
- Allow the Sweet Potato Crunch to cool for 5-10 minutes before serving.