Sweet Potato Crunch


Published/Last Modified on Thursday, November 19, 2009 2:35 PM CST

Sweet Potato Crunch

2- 30-ounce cans of mashed sweet potatoes, drained.

1 1/4 cups of sugar

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1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla

4 eggs

1 cup milk

1 stick margarine, melted

Topping:

2 cups peanuts, chopped

2 cups brown sugar

2/3 of a stick of margarine, melted

2/3 cup flour

Combine all ingredients except those for the topping in a large mixing bowl. Place in greased 3-quart Pyrex dish.

Mix all ingredients for topping together.

Spread over top of

potato mixture.

Bake at 350 degrees for 35 minutes.

Serves 12.

Shirley Broussard, New Iberia from the 2007 cajun creole cookbook

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