Sweet Potato Crumble

by Karin Calloway Our family Thanksgiving meal has almost always included a sweet potato casserole or "soufflé" with a flavor closely resembling the pumpkin pies we enjoy for dessert. Serving two nearly identical dishes on the holiday table didn’t make sense to me so I came up with a pared-down version that my family likes even better. My Sweet Potato Crumble isn’t as overly rich and sweet as the original, but the brown sugar-pecan topping my family loves is still present. The dish is so quick and delicious that we enjoy it for more than Thanksgiving, serving it alongside ham at our Easter dinner and taking the dish to covered dish dinners as well. 1 32-ounce can sweet potatoes in syrup, drained 1/2 cup brown sugar 1/3 cup all-purpose flour 1 cup chopped pecans 1/4 cup butter or margarine (1/2 stick), melted Preheat oven to 350 degrees F. Place sweet potatoes evenly in the bottom of a buttered baking dish. Combine the brown sugar, flour, pecans and melted butter in a bowl and sprinkle over the sweet potatoes. Bake for 30 minutes. Makes 6 to 8 servings.

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