Sweet Potato Crunch with Pork Rind Topping

True superfood meets our superfood in this Sweet Potato Crunch Recipe. Sweet potato brings the color and powerful nutrients. Brown sugar adds the sweet. Our pork rinds add the savory, bold crunch.

Ingredients

Sweet Potato Filling

• 4 Tbsp. Butter, melted

• 4 large Sweet potatoes, peeled and cubed

• 1/2 cup Milk

• 1 cup Brown sugar, packed

• 1 tsp. Vanilla extract

• 1/2 tsp. Kosher salt

• 2 large Eggs

Topping

• 1 bag Southern Recipe Small Batch Apple Cinnamon Pork Rinds (limited edition), crushed

• 1/2 cup Flour

• 1/2 cup Brown sugar, packed

• 4 Tbsp. Butter, melted

• 1/4 tsp. Kosher salt

• 1 cup Pecans, chopped

Directions

1. **Prepare the Sweet Potatoes:**

Add peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil, then reduce heat and simmer until very tender, about 15–20 minutes. Drain, cool slightly, and mash until smooth.

2. **Make the Filling:**

Preheat oven to 350°F and butter a 2-quart baking dish.

In a large bowl, whisk together melted butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt, and eggs until well combined.

Transfer the mixture into the prepared baking dish and smooth the top.

3. **Prepare the Topping:**

In a medium bowl, mix flour, brown sugar, butter, and salt until crumbly and moist. Stir in chopped pecans.

Evenly spread the topping mixture over the sweet potato filling.

Sprinkle a generous layer of crushed Southern Recipe Small Batch Apple Cinnamon Pork Rinds on top.

4. **Bake and Serve:**

Bake for 25–30 minutes, until the center is mostly set and the topping is golden brown.

Serve warm and enjoy the sweet, crunchy, and savory flavor combination.