Cinnamon Crumble Sweet Potatoes

A side of comfort food for Thanksgiving.


1 1/2 pounds sweet potatoes, peeled and cubed

1 egg

1/2 cup milk


3 Tablespoons butter, melted

1/4 teaspoon cinnamon

1 teaspoon vanilla

1/2 cup light brown sugar, packed

1/3 cup flour

2 Tablespoons butter, cut into small cubes

3/4 cup pecans, chopped

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 350°.
Cook cubed potatoes in boiling water for 10 to 15 minutes or until tender. Drain and set aside.
In a large bowl, beat egg well. Add milk, honey, 3 Tablespoons butter, cinnamon and vanilla. Whisk until well combined. Add potatoes cubes and stir. Spray a 2 quart baking dish with non-stick cooking spray. Pour mixture into baking dish.
In a small bowl, mix together brown sugar and flour. Add pecans and 2 Tablespoons of cubed butter. Stir mixture with a fork until crumbly and distribute evenly on top of potatoes. Bake uncovered for 25 minutes. To brown topping, place pan under broiler for several minutes, being careful not to burn.
Serves 8