Ingredients

SWEET POTATO PUFF

3-4 large sweet potatoes or yams, washed

1/2 cup brown sugar, packed

1/2 cup melted butter

1/3 cup milk

2 eggs, beaten

CRUNCHY TOPPING

1 cup brown sugar, packed

1 cup chopped nuts (pecans or walnuts work best)

4 tbsp. melted butter

1/2 cup flour

Preparation

  1. Wrap potatoes in tinfoil and cut a slit in each to allow steam to escape during baking. Bake on a cookie sheet at 375-400 for approx. 60-75 minutes (potatoes are done if they’re soft when pinched).
  2. Remove potatoes from oven and place on counter to cool. Carefully pull open the tinfoil. Cut them open,if desired, for faster cooling.
  3. While potatoes are cooling, mix together ingredients for crunchy topping and set aside.
  4. Once potatoes are room temperature, mash them in a large bowl.
  5. Add brown sugar, butter, milk, and eggs and mix together. Pour all ingredients into a 9x13 greased pan or casserole dish.
  6. Sprinkle crunchy topping on the potato mixture and bake, uncovered, at 350 for about 45-60 minutes. Sweet potato puff is done when topping is golden in color.
  7. Top with whipped cream and serve warm for dessert. Or serve without topping as a sweet side dish.