“This is really good,” said Jay, one of our grandsons, who has a business next door and, to our delight, joins us for lunch most days. He was talking about the Sweet Potato Crunch we were having for lunch as our bow to one of the first cool days of fall.
The recipe is from a cookbook published in 2003 by Overbrook Baptist Church in Greenville. It comes from Jo Ann Comer, who was Overbrook’s church secretary for a long time — beginning her tenure when Rev. Cooper Patrick was pastor and ending with Rev. Dale Sutton, the current pastor. Rev. Sutton has served the congregation of 225 or so for about 10 years. Overbrook has the full range of Baptist programs: WMU, Sunday school, etc. The church, a newcomer when judged by some of South Carolina’s Baptist churches, was organized in 1950 and is on the northeast side of Greenville.
Jo Ann Comer
Although she was associated with Overbrook for 34 years in the church office before her retirement in 2005, Jo Ann was never a member there, as is true of office personnel of many churches. She and her husband Ralph, retired from MetLife, are members of Calvary Baptist Church in Simpsonville.
Jo Ann and Ralph have no children, and, now that both are retired, travel a lot. On the day I talked with her, they had returned only the previous day from a trip. They frequently go to Virginia, where Ralph owns property.
Jo Ann got this recipe from a cousin, and over the years she made it often. Now she doesn’t cook as much as previously. We are glad she got the recipe and shared it with us. It almost screams “Thanksgiving!” It can be served room temperature or made the day before serving and refrigerated. It serves a large number, at least 12.
I used only a half cup sugar in the middle layer and that seemed to be enough. Once you make this, it will be in your “keeping pile,” whatever the season, to make and serve to a large group for … Sunday Dinner.
Sweet Potato Crunch
First layer:
1 stick butter, softened
1 cup self-rising flour
1 cup finely chopped nuts
Second layer:
8 ounces cream cheese, softened
1 cup sugar (or ½ cup)
8 ounces whipped topping (Cool Whip)
Third layer:
3 cups cooked sweet potatoes, mashed
1 cup sugar
1 stick butter
1 egg
First layer: Heat oven to 300 degrees. Mix ingredients well and press firmly into a 7×11-inch oven-proof serving dish. Bake until lightly browned and let cool.
Second layer: Beat together the three ingredients and spread evenly on the cooled first layer.
Third layer: Combine ingredients in a saucepot and beat with a mixer until well blended. Cook on medium heat until mixture begins to bubble and thickens. Let cool, then spread onto the second layer.
Dish may be served warm immediately or at room temperature. Serves 10-12.