Sweet potato crunch
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Sweet potatoes, baked and peeled |
| 8¾ | ounce | Pineapple tidbits, drained |
| ¼ | cup | Bourbon |
| ½ | cup | Light brown sugar |
| ½ | cup | Butter, melted |
| ⅛ | teaspoon | Nutmeg |
| 2 | tablespoons | Light brown sugar |
| ¼ | cup | Butter, melted |
| ½ | cup | Cornflakes, crushed |
Directions
CRUNCY TOPPING
Preheat overn to 350. Mash potatoes until smooth and add to rest of the main ingredients. Can be mixed in a food processor. Turn into souffle dish or 2 qt shallow baking pan. Top with crunchy topping.
TOPPING: mix brown sugar, melted butter and crushed cornflakes. Toss until well coated. Sprinkle over sweet potato mixture. Bake uncovered for 30 minutes or until topping is brown and crisp. Serves 8 -10.