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Priscilla’s Sweet Potatoes with Pecan Crumble

Active Time: 30 minutes • Total Time: 50 minutes • Serves: 8

4 pounds sweet potatoes (about 6 large), peeled and cut into 3/4-inch chunks (about 12 cups)
8 tablespoons Schnucks butter (1 stick), divided
1 cup chopped pecans
3/4 cup packed Schnucks brown sugar
1/4 cup Schnucks all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1. Preheat oven to 350°F. In 6- to 8-quart saucepot, add potatoes and enough salted water to cover by 1 inch; heat to boiling over high heat. Boil 5 to 7 minutes or until potatoes are very tender. Drain potatoes well, then return to same saucepot.

2. Meanwhile, in microwave-safe medium bowl, heat 3 tablespoons butter in microwave oven on high 45 to 60 seconds or until melted. Add pecans, brown sugar, flour, cinnamon and ginger until well blended.

3. Cut remaining 5 tablespoons butter into chunks, then gently stir into drained potatoes until butter melts. Transfer potatoes to shallow 2-quart or 11 x 7-inch glass or ceramic baking dish. Sprinkle pecan mixture over sweet potatoes. Bake 20 to 25 minutes or until topping browns.

Each serving: about 484 calories, 20 g total fat (8 g saturated), 30 mg cholesterol, 131 mg sodium, 71 g carbohydrate, 8 g fiber, 30 g sugars, 5 g protein