- Servings: 12
- Prep Time: 40 mins
- Cook Time: 20 mins
- Total Time: 60 mins
Ingredients:
| 3 | Large Sweet Potatoes |
| 4 Tbsp | Butter |
| ¼ cup | Sugar |
| ½ tsp | Vanilla |
| 1 tsp | Fresh Squeezed Orange Juice |
| ½ cup | Raisins, golden or brown |
| Topping: | |
| ¼ cup | Light Brown Sugar |
| ¼ cup | All Purpose Flour |
| 4 Tbsp | Cold Butter, cut up |
| 12 | Pecans |
Directions:
Bake sweet potatoes in foil-lined pan at 450 for 30 mins or until soft.
Let the potatoes cool slightly, then peel and mash with 4 tablespoons of butter, 1/4 cup sugar, 1/2 teaspoon of vanilla and 1 teaspoon of orange juice. Fold in 1/2 cup of raisins. Pour into a 9"x9" baking dish.
To make the topping, mix 1/4 cup of brown sugar and 1/4 cup of all purpose flour. Cut 4 tablespoons of cold, cut up butter into the flour and brown sugar mixture. The end result should be have a crumbly consistency.
Sprinkle the topping over the potatoes.
Arrange the pecans in rows or whatever design you choose on top of the crumble. Bake at 350 degress for 20 mins.
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