Sweet Potato Souffle Crunch

3 cups Sweet potatoes, cooked and mashed
1 cup Sugar
1/2 tsp. Salt
2 Eggs, slightly beaten
2 1/2 Tbsp. Melted butter
1/2 cup Milk or cream
1 tsp. Vanilla
1/2 tsp. Nutmeg
3/4 tsp. Cinnamon
Crunch Topping:
2 1/2 Tbsp. Melted butter
1 cup Brown sugar
1/3 cup Flour
1 cup Chopped nuts

Mix together and pour into 9x13" baking dish. Put crunch topping on
top. Bake 45 minutes at 350°.

Print