Avoyelles Sweet Potato Crunch

Quincy L. Cheek, Bollich, Patricia A.

Try this sweet potato recipe to serve with your Thanksgiving meal. Click on image to view demonstration on News Channel 5 given by Quincy Cheek.

Photo By: Hollingsworth, Mary A.

Sweet potato crunch infograph

Recipe provided by Wilbert Carmouche of  Avoyelles Parish..

½ cup flour
1 cup chopped Louisiana pecans
1 cup light brown sugar
1 tsp vanilla extract
½ cup butter (may be reduced to ¼ cup)

In a medium bowl, stir together the topping ingredients until moistened.

Sweet Potato Mixture
6 cups canned, drained mashed sweet potatoes (fresh cooked sweet potatoes may also be used)
½ cup butter, softened (may be reduced to ¼ cup)
4 eggs, beaten
1 cup 2% milk
¾ cup light brown sugar
2 tsp vanilla extract
½ tsp salt
2 cups miniature marshmallows (may be reduced to one cup)
Preheat oven to 350 degrees. In a large mixing bowl, combine all ingredients for the Sweet Potato Mixture and stir until fluffy. Pour into a 3 quart 9x13x2 inch casserole dish. Sprinkle topping on the Sweet Potato Mixture. Bake in 350 degree oven for 35-45 minutes. Serve warm. Yield: 15 servings

Sweet Potato notes:

When selecting sweet potatoes choose smooth, plump, dry, clean potatoes. Sweet Potatoes are high in potassium, Vitamin B6, Vitamins A, C, and E, Iron and Fiber. There is more fiber in 1 medium sweet potato than 1 bowl of oatmeal. Louisiana sweet potatoes are also called “yams” – this term was developed many years ago to differentiate Louisiana sweet potatoes from their white potato counterparts.
11/10/2010 8:07:41 PM
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