Sweet Potato Crunch

A good desert for Thanksgiving in replace of pumpkin pie.

• Ready In: 1 hr 10 mins
• Serves: 12-14

Ingredients

• Crunch Mix

• 1⁄2 cup dry milk (Carnation)
• 1  cup flour
• 1  cup sugar
• 1⁄2 cup real butter
• 1⁄2 teaspoon nutmeg
• 1⁄2 cup real butter (for topping)

• Filling

• 6  large sweet potatoes (not yams)
• 1⁄2 cup real butter
• 1  cup sugar
• 1  teaspoon  mccormick  vanilla butternut flavoring

Directions

1. Preheat oven at 375 degrees F.
2. Mix the first 5 ingredients in a food processor like cornmeal and put aside (Make sure this is cold so it turns crumbly).
3. Bake the sweet potatoes until they are soft (It's better to bake than to boil, since it keeps the vitamins and color).
4. Peel and beat with a mixer in a large bowl (this will remove the strings from sweet potatoes, so discard when strings show).
5. Add in sugar, nutmeg, butter and extract and mix well.
6. Put in 13" x 9" pan.
7. Top with dry mixture.
8. Chop last stick of butter and put the pats on top of crumble mixture (this will make the topping golden brown).
9. Bake for 20 minutes or until golden brown.