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Tuesday, October 18, 2011

Guilty of Marshmallow-Topped Potatoes for Thanksgiving?

Even Food & Wine's editor, Dana Cowin, has admitted to it being one of her family's specialties. Perhaps this year, you'll want to try this sweet-as-well recipe for sweet potatoes with crumb topping.

Sweet Potatoes With Crumb Topping

5 pounds sweet potatoes
1 cup packed brown sugar (divided)
¼ cup, plus 2 tablespoons unsalted butter
½ cup all-purpose flour


  • Preheat oven to 375°. Scrub potatoes and pierce with fork in several places; place in a single layer on a baking sheet. Bake in preheated oven about fifty minutes or until tender. Let stand until cool enough to handle, about twenty minutes.
  • Remove and discard (or save) skins. In a large bowl, combine: potatoes; ½ cup of brown sugar; two tablespoons of butter; and salt to taste. Mash with a potato masher until slightly chunky or until desired consistency is reached. Spoon into a greased 13x9x2-inch baking pan.
  • In a food processor, combine flour and ½ cup brown sugar; pulse until blended. Add ¼ cup butter, cut into small pieces and pulse until the mixture resembles coarse meal. Sprinkle over potatoes. 
  • Bake, covered, in preheated oven for fifteen minutes. Uncover and continue baking twenty five minutes until crumb mixture is lightly browned.
recipe credit: Holiday Menus
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