Gourmet Chocolate Peanut Butter Cups Recipe

 Here’s a **Gourmet Chocolate Peanut Butter Cups Recipe** — a luxurious, homemade version of the classic treat that balances creamy peanut butter, rich chocolate, and just the right amount of sweetness.

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## 🍫 Gourmet Chocolate Peanut Butter Cups

### Why You’ll Love Them

If you’ve ever wished your favorite store-bought peanut butter cups tasted a little richer, smoother, and more indulgent — this recipe is your dream come true. Made with high-quality chocolate and a perfectly balanced peanut butter filling, these treats melt in your mouth and taste like something straight from a chocolatier’s shop.

They’re easy to make, require no baking, and look beautiful enough to gift or serve at any special occasion.

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### Ingredients

#### For the Chocolate Shell

* **2 cups (340g) semi-sweet or dark chocolate chips** – Choose good-quality chocolate for a glossy, luxurious finish.

* **2 tablespoons coconut oil or cocoa butter** – Makes the chocolate smooth and shiny when set.

#### For the Peanut Butter Filling

* **¾ cup (190g) creamy peanut butter** – Use a natural, no-stir brand for the best texture.

* **¼ cup (30g) powdered sugar** – Sweetens and firms up the filling.

* **2 tablespoons butter, melted** – Adds richness and stability.

* **½ teaspoon pure vanilla extract** – Enhances flavor.

* **Pinch of salt** – Balances sweetness and deepens flavor.

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### Instructions

1. **Prepare your molds:**

   Line a mini muffin tin with paper liners or use silicone candy molds.

2. **Melt the chocolate:**

   * In a heatproof bowl, combine chocolate and coconut oil.

   * Microwave in 30-second bursts, stirring in between, until smooth.

   * Alternatively, melt over a double boiler for a silky texture.

3. **Form the chocolate base:**

   * Spoon about 1 teaspoon of melted chocolate into each liner.

   * Tilt the pan so the chocolate coats the bottom evenly.

   * Chill for 10 minutes until firm.

4. **Make the peanut butter filling:**

   * In a small bowl, mix peanut butter, powdered sugar, butter, vanilla, and salt until smooth and thick.

   * Roll into small balls or scoop teaspoons of filling and flatten slightly.

5. **Assemble:**

   * Place a disc of peanut butter filling on top of each chocolate base.

   * Spoon more melted chocolate over each one, covering the filling completely.

   * Tap the pan gently on the counter to smooth the tops and remove air bubbles.

6. **Chill to set:**

   * Refrigerate for about 30 minutes, or until fully firm.

   * Once set, store in the fridge or a cool place.

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### Pro Tips for Gourmet Perfection

* **Use two kinds of chocolate:** Try a layer of dark chocolate on the bottom and milk chocolate on top for contrast.

* **Add texture:** Sprinkle sea salt, crushed peanuts, or cocoa nibs on top before chilling.

* **Go fancy:** Drizzle with white chocolate or edible gold dust for a truly gourmet look.

* **Storage:** Keep in an airtight container in the fridge for up to 2 weeks (or freeze for 3 months).

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### Flavor Variations

* **Espresso Peanut Butter Cups:** Stir ½ teaspoon espresso powder into the chocolate for a mocha twist.

* **Salted Caramel Peanut Butter Cups:** Add a thin layer of caramel on top of the peanut butter filling before sealing with chocolate.

* **Almond or Cashew Butter Cups:** Swap peanut butter for other nut butters for a refined flavor change.

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### Serving Ideas

* Arrange on a dessert platter for parties or holidays.

* Wrap in foil or place in mini paper cups for homemade gift boxes.

* Serve with coffee, milk, or red wine for a decadent pairing.

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Would you like me to include a **healthy version** of these gourmet cups (made with dark chocolate, hon

ey, and natural peanut butter)? It’s perfect if you want something refined but less sugary.

Snowball Cookies

 Here’s a cozy, classic recipe for **Snowball Cookies** — melt-in-your-mouth, buttery morsels dusted with powdered sugar that look just like little snowballs.

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## ❄️ Snowball Cookies (a.k.a. Russian Tea Cakes or Mexican Wedding Cookies)

### Why You’ll Love Them

Snowball cookies are a timeless holiday favorite — tender, buttery, and full of nutty goodness. They have a crisp exterior that gives way to a soft, crumbly center, and they’re rolled in powdered sugar twice for that perfect snow-dusted look. Best of all, they’re simple to make and absolutely irresistible with coffee, tea, or a mug of hot cocoa.

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### Ingredients

* **1 cup (226g) unsalted butter, softened** – The foundation for that rich, melt-in-your-mouth texture.

* **½ cup (60g) powdered sugar** – Adds sweetness without grittiness.

* **2 teaspoons vanilla extract** – For warmth and flavor depth.

* **2 ¼ cups (280g) all-purpose flour** – Provides structure.

* **¼ teaspoon salt** – Balances the sweetness.

* **1 cup (100g) finely chopped pecans or walnuts** – Adds nutty crunch and flavor.

* **Extra powdered sugar, for rolling** – The signature snowball finish.

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### Instructions

1. **Preheat the oven** to 350°F (175°C). Line a baking sheet with parchment paper.

2. **Cream the butter and sugar:**

   In a large bowl, beat the butter and powdered sugar until light and fluffy. Mix in vanilla.

3. **Add dry ingredients:**

   Stir in the flour and salt until a dough begins to form. Fold in the chopped nuts. The dough will be thick — that’s perfect!

4. **Shape the cookies:**

   Roll dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart.

5. **Bake:**

   Bake for 12–14 minutes, or until the bottoms are lightly golden. The tops should remain pale.

6. **Coat with powdered sugar:**

   While still warm, roll the cookies in powdered sugar and place them on a wire rack to cool.

   Once cooled, roll them again for a perfect snowy coating.

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### Pro Tips

* **Use real butter** — margarine just won’t give the same delicate crumb.

* **Don’t overbake:** You want the cookies pale with just a hint of golden color underneath.

* **Make ahead:** The dough freezes beautifully for up to 2 months; just thaw slightly before baking.

* **Nut alternatives:** Swap pecans for almonds, hazelnuts, or even pistachios for a twist.

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### Serving Ideas

* Serve them with hot chocolate or spiced tea during the holidays.

* Pack them in decorative tins for easy, elegant gifts.

* Stack them on a platter with other Christmas cookies — they add the perfect “snowy” contrast!

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Would you like me to include a **chocolate version** of snowball cookies (made with cocoa powder and 

chocolate chips)? It’s a decadent twist that’s equally festive.

Pen Caps

 Why Do Pen Caps Have a Hole?

If you’ve ever looked closely at the cap of a ballpoint pen, you might have noticed a tiny hole at the very top. Most people assume it’s just part of the design or there to keep the ink from drying out—but the real reason is far more important.

The Safety Purpose

The small hole in pen caps is actually a safety feature. Many people, especially children, have a habit of chewing on pen caps. If someone accidentally swallows a cap and it gets lodged in their throat, the hole allows air to pass through, reducing the risk of suffocation. In other words, the hole can help keep someone alive long enough for medical help to arrive.

Who Introduced It?

One of the most famous pen manufacturers, BIC, was among the first to add this feature to its pens. They did this in line with international safety standards to minimize the danger of choking hazards. Since then, many other pen companies have adopted the same design

.

Other Benefits

While safety is the primary reason, the hole also has a couple of secondary benefits:

Pressure balance: It prevents the cap from creating a vacuum, making it easier to remove.

Ink flow: In some designs, it helps balance air pressure inside the pen, ensuring smooth ink flow.

Final Thought

So, the next time you pick up a pen and see that tiny hole, remember—it’s not just a random design quirk. That little detail has likely saved countless lives. Something so small can have a surprisingly big impact.

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Milk Brioche

 ### Milk Brioche: The Ultimate Soft and Buttery Bread You’ll Fall in Love With

There’s nothing quite like the smell of freshly baked brioche filling your kitchen — that sweet, buttery aroma that promises something pillowy-soft and delicious. Milk brioche is the gentler, more tender cousin of traditional brioche. Enriched with butter, eggs, and milk, this bread boasts a dreamy texture that melts in your mouth and a golden crust that’s lightly sweet and aromatic. Whether you enjoy it plain, toasted with jam, or turned into French toast, this recipe will make you fall in love with homemade bread all over again.

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### Ingredients

#### For the Dough

* **3 cups (375g) all-purpose flour** – The base for structure; bread flour works if you prefer a chewier texture.

* **¼ cup (50g) granulated sugar** – Adds subtle sweetness.

* **1 packet (2¼ tsp) active dry yeast** – Helps the dough rise beautifully.

* **½ teaspoon salt** – Balances flavor.

* **¾ cup (180ml) warm milk** – Activates the yeast and keeps the dough soft.

* **2 large eggs, room temperature** – Add richness and structure.

* **6 tablespoons (85g) unsalted butter, softened** – The secret to that signature buttery flavor and fluffy crumb.

#### Optional Glaze

* **1 egg yolk + 1 tablespoon milk** – For a shiny, golden finish.

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### Instructions

1. **Activate the yeast**

   * Warm the milk (not hot — around 100°F / 38°C). Stir in the yeast and a pinch of sugar. Let it sit for 5–10 minutes until frothy.

2. **Mix the dough**

   * In a large mixing bowl, combine flour, sugar, and salt.

   * Add the yeast mixture and eggs. Mix until a shaggy dough forms.

   * Knead (by hand or mixer with a dough hook) for 5–6 minutes until smooth and elastic.

3. **Incorporate the butter**

   * Gradually add softened butter, one tablespoon at a time, kneading well after each addition.

   * Continue kneading for 8–10 minutes until the dough is glossy, smooth, and slightly tacky but not sticky.

4. **First rise**

   * Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size (about 1½ to 2 hours).

5. **Shape the brioche**

   * Punch down the dough and divide it into equal portions. Shape into balls or a loaf and place in a greased pan.

   * Cover and let rise again for about 45–60 minutes, until puffy and nearly doubled.

6. **Bake**

   * Preheat the oven to 350°F (175°C).

   * Brush with the egg wash for a glossy finish.

   * Bake for 25–30 minutes, until deep golden brown and the bread sounds hollow when tapped.

7. **Cool and enjoy**

   * Let cool slightly before slicing. Serve warm for the ultimate softness.

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### Pro Tips

* **Use room temperature ingredients** — cold eggs or butter can slow yeast activity.

* **Don’t rush the kneading** — proper gluten development gives the bread its signature stretch.

* **Overnight option:** After the first rise, refrigerate the 

dough overnight for deeper flavor and easier shaping.

Conchitas with Ground Beef

 Conchitas with ground beef is a traditional Mexican dish combining corn and ground beef flavors in one delicious meal. It’s easy to make and can be prepared with only a few ingredients, making it an ideal weeknight dish.

Ingredients

4 tbsp Olive Oil4 tbsp Olive Oil

1 1/2 pound Ground Beef1 ½ pound Ground Beef

3 cups medium conchas shells Uncooked3 cups medium conchas shells Uncooked

3 cloves minced Garlic3 cloves minced Garlic

6 Roma Tomatoes Quartered6 Roma Tomatoes Quartered

3/4 cup White Onion Chopped¾ cup White Onion Chopped

1/2 cup Chicken Broth½ cup Chicken Broth

1/2 cup Tomato Sauce½ cup Tomato Sauce

3/4 teaspoon Ground Cumin¾ teaspoon Ground Cumin

1/2 teaspoon Oregano½ teaspoon Oregano

3/4 cup Frozen carrots¾ cup Frozen carrots

3 Bay Leaves3 Bay Leaves

Jalapeños and Corn ( Optional )Jalapeños and Corn ( Optional )

Salt And Pepper to taste

How To Make Conchitas with Ground Beef

Begin by preheating a large pot over medium heat and adding the olive oil.

Brown the ground beef in the heated pot, occasionally stirring until it is cooked through and no longer pink.

Season with salt and pepper to taste.

Add the conchas shells, garlic, tomatoes, chicken broth, tomato sauce and cumin. Stir to combine.

Reduce the heat to low and simmer for 20 minutes, stirring occasionally.

Add in the oregano, carrots, zucchini and bay leaves.

Simmer for an additional 15 minutes or until conchitas shells are tender.

Lastly, add the white onion and simmer for 5 minutes or until softened.

Serve over cooked white rice.

Notes

• If you cannot access conchitas shells, you can substitute with another small-shaped pasta such as ditalini or acini di pepe.

• Be sure to adjust the seasonings to taste.

• If you’d like some heat, add some red pepper flakes or diced jalapenos.

• Feel free to add more vegetables, such as bell peppers or corn.

Crispy Roasted Cauliflower Share

 The key to really good Crispy Roasted Cauliflower is a hot oven so you get tasty golden edges before the inside turns into overcooked mush!

Parmesan and breadcrumbs is a sensational extra flavour variation that elevates it – the extra savoury boost plus little bits of crunchy bits is seriously good!

Sauce options: Pile roasted cauliflower on plate and drizzle with Tahini Sauce from this recipe, or Lemon Yogurt Sauce from this recipe.

Ingredients

1 large head cauliflower , cut into florets (see my easy method)

2 1/2 tbsp olive oil

1/2 tsp each salt and pepper

2 garlic cloves , finely minced

1 tbsp parsley , roughly chopped, for sprinkling (optional)

Parmesan Flavour Option:

2 tbsp parmesan , finely grated (store bought, sandy type)

3 tbsp panko breadcrumbs

How to Make Crispy Roasted Cauliflower

Preheat oven to 220°C/425°F (200°C fan).

Toss cauliflower in a large bowl with oil, salt, pepper and garlic if using. (You can do this on the tray, but you’ll need more oil). Add parmesan and Panko breadcrumbs at this point, if using.

Spread on tray. Roast 20 minutes. Flip cauliflower, roast a further 5 minutes until you have golden edges and it’s soft all the way through.

Serve immediately, sprinkled with parsley if using

SOUTHERN POTATO SALAD

 WHAT IS SOUTHERN POTATO SALAD:

Southern Potato Salad is a traditional meal that is ideal for potlucks, picnics, and barbecues. It’s creamy, zesty, and ready in about 30 minutes. You can even prepare it a day ahead of time.

This creamy old-fashioned potato salad combines simple ingredients to create vibrant tastes. Lots of creamy mayonnaise, a dash of mustard, and sweet pickles (or relish).

When I think of southern-style food, I instantly think of fried chicken and potato salad. I can’t image going to a potluck meal, a backyard barbecue, or a holiday get-together without a huge dish of potato salad with fried chicken in the center.

Like fried chicken, there are probably as many potato salad recipes as there are picnics or holidays in the south. Each one includes a bit more of this ingredient and a little less of that. But this old-fashioned recipe, with its classic creamy texture, is the greatest and my family’s favorite!

Ingredients

Russet potatoes: 3 pounds (medium)

Mayonnaise: 1 cup

Yellow mustard: 1/4 cup

Apple cider vinegar: 2 teaspoons

Sugar: 2 teaspoons

Onion powder: 1/2 teaspoon

Sweet pickle relish: 1/4 cup

Celery: 1 stalk, chopped

Sweet onion: 1/2, chopped

Hard boiled eggs: 4 (3 chopped and 1 sliced)

Paprika

How To Make SOUTHERN POTATO SALAD:

1. To start off the recipe, go ahead and cut each potato in half then place in a large pot and cover with 1 inch of water.

2. You’ll want to add 2 teaspoons salt and bring to a simmer and simmer for 20 minutes, or until fork tender all the way through. And please drain well.

3. Once drained, permit cooled and then peel and discard the skins.

4. Then, you’re going to get a large bowl and place in potatoes. Using a knife, cut them into bite-sized pieces.

5. After that, mix together mayonnaise, mustard, vinegar, sugar, and onion powder in a small bowl. Make sure this mixture is poured over potatoes and mix in well.

6. Immediately add relish, celery, onion, and the chopped eggs and mix in well. You can then Add salt and pepper to taste.

7. Alright now, go ahead and top with sliced egg and sprinkle with paprika. And that’s it, cover with plastic wrap and refrigerate for no less than 4 hours.

Creamy Chicken Rice Casserole

 Creamy Chicken Rice Casserole – It can be hard to put our love for the humble casserole into words because there’s just so much to love about them,

but if we had to pick one single reason, it would certainly be their ability to bring you a complete and comforting meal in one dish. There’s a casserole out there for every occasion, but this is one that works for just about any of them. It’s creamy, it’s cheesy, and it’s a classic

INGREDIENTS

3 cups chicken broth

2 (10.5 oz) cans cream of celery soup

1/4 cup (1/2 stick) butter, melted

2 large boneless skinless chicken breasts, cubed

2 cups white rice, uncooked

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1/2 teaspoon dried thyme

1 cup cheddar cheese, grated

How To Make Creamy Chicken Rice Casserole

Preheat oven to 375°F and grease a 9×13-inch baking dish. Set aside.

In a medium bowl, mix together the chicken broth, cream of celery soup, and butter until well combined. Add the rice, chicken, salt, pepper, garlic powder, and thyme.

Pour rice mixture into prepared baking dish and cover tightly with aluminum foil. Bake until rice is cooked through and chicken is tender, about 1 hour 15 minutes.

Uncover, sprinkle cheese evenly over the top and return to oven until cheese is melted and bubbly, about 10 more minutes. Let rest 10 minutes before serving. Enjoy!

School Pizza

 Ingredients

Crust:

2-2/3 cup flour

3/4 cup powdered milk

2 T sugar

1 package quick rise yeast

1 tsp salt

1-2/3 cup warm water (110-115)

2 T vegetable oil

Filling:

1/2 lb Italian sausage

1/2 lb ground chuck

1/2 tsp pepper

1/2 tsp salt

1 (8oz) block mozzarella cheese

Sauce (I make the day before):

1 (6oz) can tomato paste

1 1/2 cups water

1/3 cup olive oil

2 cloves garlic minced

1 t salt

1 tsp pepper

1/2 T dried oregano

1/2 T dried basil

1/2 t dried rosemary

 

How To Make School Pizza

Preheat oven to 475.

Spray 18 x 13 sheet pan with Pam and lay parchment paper down.

Add flour, powered milk, sugar, yeast, and salt to a large bowl. Whisk to blend.

Add oil to warm water. Pour into flour mixture. Stir with a wooden spoon until batter forms. Don’t worry about lumps – you just want no dry spots.

Spread dough onto sheet pan with fingertips until even. If the dough doesn’t want to cooperate then let it rest for 5 min and try again.

Bake just the crust for 8-10 min. Remove from oven and set aside.

filling:

Brown meats (add salt and pepper) until it resembles crumbles. Drain, set aside.

Get out sauce.

To partially baked crust assemble:

Spread sauce all over crust.

Sprinkle meats.

Sprinkle cheese.

Bake at 475 for 8-10 min. Until cheese starts to brown.

Let stand 5 min, cut into slices and serve

Million Dollar Spaghetti Casserole

Million Dollar Spaghetti is a spaghetti casserole with layers of noodles, cheese, and homemade meat sauce. It’s budget friendly, easy to make, and a meal the whole family will love.

Ingredients 

1 lb. Spaghetti noodles

1 Jar spaghetti sauce

1 lb. Ground beef

Salt and pepper to taste

8 oz. Cream cheese softened

8 oz. Cottage cheese

¼ C. Sour cream

½ C. Butter melted

Parmesan cheese to taste

Instructions

Preheat the oven to 350 degrees.

Cook the noodles to your liking and drain well.

Add the ground beef to a skillet over medium high heat on the stove and cook until browned completely. Drain any excess fat.

Mix together the sauce and the ground beef.

In a bowl, stir together the cream cheese, cottage cheese and sour cream until well combined.

Spread the butter in the bottom of a 9×13 baking dish.

Add half the noodles to the baking dish.

Spread the cheese mixture over the top of the noodles.

Place the rest of the noodles in a second layer over the cheese mixture.

Pour the meat and sauce mixture over the noodles.

Bake for 30 minutes, add Parmesan cheese to taste and bake another 15 minutes before serving.

Chile Relleno Casserole

 

Ingredients

14 ounces whole green chiles , canned (2 -7 ounce cans)

3/4 pound jack cheese , grated

1 cup cheddar cheese , grated

2 eggs

1/2 cup all purpose flour

1½ cups milk

1 teaspoon salt

1/2 teaspoon black pepper

How To Make Chile Relleno Casserole

Spray a 9×9 inch baking dish with non-stick spray. Slice whole canned green chiles wide open; rinse out any seeds, then drain. Arrange half of the chiles in the bottom of the dish.

Sprinkle chiles with HALF of the grated jack and cheddar cheeses. Add remaining green chiles in another layer on top of the cheese. Top with remaining jack and cheddar cheeses.

In a small bowl, whisk together eggs, flour, milk and salt until fully blended. Pour this mixture over the casserole, distributing evenly.

Bake casserole (uncovered) at 350 degrees for 30-35 minutes, until golden brown on top. Remove dish from oven and transfer to a wire rack. Let it cool and firm up for a few minutes, then slice casserole with sharp knife into 6 equal sized pieces, serve (a spatula works great) and enjoy!

MEAT AND POTATO CASSEROLE

 This Meat and Potato Casserole recipe is ideal for any time. It is the perfect recipe for lunches and the whole family loves it.

INGREDIENTS

5 Potatoes (Peeled And Thinly Sliced)

1 Lb. Beef (Ground)

1 Can Cream Of Mushroom Soup

1 Onion (Chopped)

½ cup Beef Broth

1 tsp. Rosemary (Dried)

¼ cup Heavy Whipping Cream

½ tsp. Garlic Powder

Salt And Pepper To Taste

1 ½ cup Cheese (Shredded)

INSTRUCTIONS

Preheat the oven to 350 degrees.

Place the ground beef and onion into a skillet over medium high heat on the stove. Cook until the meat is browned and the onions are softened. Drain the excess grease.

Mix together the rosemary, garlic powder, soup, heavy whipping cream, broth and salt and pepper to taste in a mixing bowl.

Layer ½ of the sliced potatoes in the bottom of a well greased 9×13 baking dish.

Add ⅓ of the soup mixture on top, followed by ½ of the meat mixture.

Place another layer of potatoes, ⅓ of the soup mixture and the remaining meat.

Top with the rest of the soup mixture and then sprinkle with the cheese.

Cover in aluminum foil and bake for 1 hour and 30 minutes.

Enjoy!

Pepperoni Pizza Casserole

 Pepperoni pizza casserole is one of the best recipes I take my time to prepare, very delicious and simple to make, made from rotini, pizza sauce, dried pepperoni, mozzarella cheese and other ingredients. 

Ingredients:

12 oz Rotini

24 oz Pizza sauce

1 cup Diced pepperoni

½ cup Whole pepperoni

2 ½ cups Mozzarella cheese, shredded

1 teaspoon Oregano, dried

How To Make Pepperoni Pizza Casserole:

Step 1:

Preheat the oven to 350 degrees Fahrenheit. Prepare this recipe with non-stick cooking spray and set it aside.

Step 2:

Cook your pasta according to package directions, drain and return to the pot. Add in pizza sauce, diced pepperoni, and 1 ½ cup mozzarella cheese. Mix well and pour into the casserole dish.

Step 3:

Add the remaining cup of cheese to the top of your casserole, and also add whole pepperoni and sprinkle with oregano.

Step 4:

Allow to bake for 7-10 minutes or until the cheese is melted. Remove from the oven, serve and enjoy.

Tips and variations

You can make this recipe by dicing some of the pepperonis and keeping some whole. It is easier to eat when the pepperoni is well mixed into the casserole dish. You could also try mini pepperoni if you don’t want to spend time dicing.

Southern Sweet Potato Casserole

 Southern Sweet Potato Casserole – I have always loved Thanksgiving and that might be because it’s a holiday that revolves around all my favorite foods (and, ya know, thankfulness and family and all that). Warm spices, root veggies, and plenty of butter– what more could I want? While I think the magic of the Thanksgiving dinner plate is the combination of different flavors, I cannot deny my love for sweet potato casserole. It’s a side you rarely see the rest of the year, but come Turkey Day, it’s an absolute must. And this is my go-to recipe for it.

INGREDIENTS

4 cups sweet potatoes, cooked and mashed

1 cup brown sugar

⅓ cup half and half

⅓ cup butter, softened

1 egg

2 teaspoons vanilla

1 ½ teaspoons salt

TOPPING

1 cup brown sugar

⅓ cup flour

1 1/3 cup pecan pieces

½ cup butter, melted

How to Make Southern Sweet Potato Casserole

Preheat oven to 375 degrees F and grease a 9×13-inch baking dish.

In a large bowl, add sweet potato, brown sugar, half and half, butter, egg, vanilla, and salt. Beat with mixer until completely smooth.

Transfer sweet potato mixture to the prepared baking dish and spread into an even layer.

In a small bowl combine sugar, flour, pecan, and melted butter until a crumbly mixture forms. Sprinkle over sweet potatoes.

Bake for 35 minutes, then allow dish to cool for a minimum of 20 minutes before serving.