Sweet Potato Crisp Tops Tradition

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Sweet Potato Crisp

This recipe is courtesy of Mrs. Michael Richardson of Franklin, TN (Jolene.) It is served annually at the Thanksgiving Night in the Hunger Fight annual fundraising supper at St. Andrew’s Lutheran Church which has raised thousands of dollars to feed and educate children in Haiti. It’s been served to many groups and families, over the years that it’s become a holiday favorite.

3 cups sweet potatoes (peeled, cooked and mashed)

1/2 cup butter

1 cup sugar

2 eggs 

1/3 cup milk

1 tsp. vanilla

Mash cooked sweet potatoes, stir in all other ingredients and put into a 9 x 13 greased casserole dish. Bake at 350°F for 30 minutes. Put the topping on for the last 10 minutes of baking time. 


1 cup brown sugar, packed

1 cup pecans

1/3 cup flour

1/3 cup butter, softened

Mix all of the topping ingredients together and place on top of the sweet potatoes for the last 10 minutes of the baking.




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