SWEET POTATOES WITH PECAN CRUNCH TOPPING
Sweet potatoes have more vitamins A and C than white potatoes and are also high in fiber! Their natural sweetness makes them a versatile vegetable that can be used in entrees, sides and even desserts!
4-6 large sweet potatoes
2 teaspoons vanilla
2 teaspoons cinnamon
2 cups crushed corn flakes
1 cup brown sugar, unpacked
1 cup chopped pecans
cup melted butter
Preheat oven to 400 degrees and spray a 9 x 9 baking dish with non stick spray
Bake the potatoes until soft throughout. This can be done in the oven or microwave. Once cooled, peel the skins off and cut into cubes. If you prefer, you can mash the sweet potatoes by adding some milk and butter.
Put the cubed potatoes or the mashed potatoes into the casserole dish and sprinkle with vanilla and cinnamon.
Combine the corn flakes, brown sugar, pecans and melted butter in a mixing bowl.
Top the sweet potatoes with the crumb mixture and bake for 20-30 minutes or until potatoes are hot and crumb mixture is browned and crunchy.