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If you make this before we do, please send us your photos! We’ll post them here! Game on!!!
UPDATE: After reading through this recipe again, it sounded so good, we got our “game on” and made a batch! It was wonderfully addictive! Originally this recipe was developed to create a light version of a traditional dessert with fewer calories and lower fat. If you prefer to make a traditional version, you can substitute real butter for the margarine, whole milk for the 2% milk, add marshmallows, etc. In all honesty, having made the light version, I didn’t feel like I missed anything. I even used 1% milk, and only 1/2 cup of brown sugar in the sweet potato mixture.
TIPS: I would double the Crunch Topping recipe, so that there is much more to put on top of the Sweet Potato Mixture. A single batch of the Crunch Topping didn’t really cover a 9 x 13 baking pan. Also, be very careful softening the margarine (I used Promise margarine). It will liquify very quickly in the microwave. This won’t ruin the recipe, but your topping will then not really be a “crunch” topping, but more of a top icing layer of sugary/nutty goodness. No tragedy there. We used Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder, with excellent results, and enjoyed its deep delicious vanilla taste.
If you decide to make the richer traditional version, think about buying real marshmallows from a local bakery or candy shop. Little Flower Candy Co. in Pasadena sells real marshmallows at their cafe/shop and they also distribute them to Euro Pane Bakery (Pasadena) and Milkfarm (Eagle Rock’s incredible cheese shop). Real marshmallows are AMAZING! Of course, you can even make your own, if you’d like!
Sweet Potato Mixture:
6 cups mashed sweet potatoes (fresh or canned and drained)
1/2 cup margarine, softened
4 eggs, beaten
1 cup 2% milk
3/4 cup light brown sugar
2 teaspoons vanilla
1/2 teaspoon salt
2 cups miniature marshmallows (optional!)
1/2 cup plain flour
1 cup chopped pecans
1 cup light brown sugar
1 teaspoon vanilla
1/2 cup margarine, softened
Preheat oven to 350 degrees. Butter a three quart (9x13x2 inch) casserole dish. Set aside. In a large bowl, combine all sweet potato ingredients and whisk until fluffy. Pour into prepared casserole dish. Add topping evenly over filling. Bake in preheated oven for 35 minutes or until brown and bubbly. Serves 15.
Homemade Ice Cream:
1 cup sugar
3 tablespoons flour
1 quart whole milk
1 (14oz) can condensed milk
1/2 pint heavy cream
2 teaspoons vanilla
Cream sugar, flour and eggs together. Add milk, a little at a time, while stirring. Put in double boiler top over hot water, and stir frequently from the bottom. Cook until mixture reaches 170 to 175 F, and coats the back of a spoon, then set aside to cool. Cool 30 minutes on the counter, then continue to cool in refrigerator (3-4 hours, or overnight).
Before putting chilled mixture into ice cream maker, add condensed milk, cream and vanilla (Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder). In a standard ice cream maker (We used a Cuisinart ice-20), after 20 to 30 minutes, the consistency should be like soft serve. Put ice cream in plastic tubs in freezer for hard consistency. Yield: 3 quarts. Serving Ideas: Swirl cooled Sweet Potato Crunch into soft ice cream. Swirl just Crunch Topping into soft ice cream. Or serve Sweet Potato Crunch a la mode with hard ice cream from the freezer. You can’t go wrong!
We picked up this Sweet Potato Crunch & Homemade Ice Cream Recipe after tasting it at an event celebrating the Tourism Board. It was so good we been meaning to test the recipe for TWO years! We just can’t wait any longer! Have fun and save us a scoop!