Sweet Potato Crack
My Sweet Potato side dish is the most raved about dish at my Thanksgiving table — it’s always one of the first to go. This is the easiest and tastiest way to make sweet potatoes on Thanksgiving (or anytime — it’s the perfect autumn or winter dish) and it can be prepared a few days ahead to help reduce stress on Thanksgiving day.
I came across this recipe years ago from good friends who moved to the Northwest from the South. This is not my recipe; it’s a classic from their family and with that it became a must have at our family table as well. It’s become known as Sweet Potato Crack over the years because its, well… addictively good.
Sweet Potato Crack
2015-11-17 14:13:11
This makes a large amount, you could cut in 1/2 for a smaller dinner.
Ingredients
- 6 cups mashed sweet potatoes (If using canned, it’s 2 - 28 oz cans)
- 2 cups of sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 4 eggs
- 2 tablespoons vanilla
- 1 cup milk
- 2 cups mini marshmallows
- 4 cup rice chex
- 1 cup brown sugar
- 1 stick butter
- 1 cup chopped pecans
Instructions
- Grease a 13 x 9 baking dish.
- Mix the first 8 ingredients (sweet potatoes through marshmallows) in a large mixing bowl.
- Pour into prepared baking dish.
- Add pecans to a food processor and pulse to chop; add in rice chex and pulse to chop, as well. In a saucepan, melt butter and add brown sugar until mixed. Mix butter mixture into pecans & rice chex. Spread topping on top of sweet potatoes.
- Bake in a 350 degree oven for about 40 minutes.
Notes
- I have found that this dish retains heat well, so you can easily bake it off and then let it rest while you use the oven space for your other dishes.
Shaun Myrick https://www.shaunmyrick.com/
