Sweet Potato Casserole

#glutenfree #holiday #sweetpotato #sweetpotatocasserole #thanksgiving Nov 28, 2020

Thanksgiving. That time of year you eat things you normally do not eat. At least that is how it is for me. My mother in law usually makes the stuffing and sweet potato casserole and it is delicious and so not in my wheel house of how I cook or what I usually eat, but on Thanksgiving...

Anyway, she was not attending Thanksgiving Dinner with us this year (2020) so it was up to me to make these 2 dishes.

Here is my take on the Sweet Potato Casserole. It was delicious.

INGREDIENTS

FOR THE SWEET POTATOES ( I doubled the recipe)

2 1/2 lb. sweet potatoes, peeled and cut into cubes

4 tbsp. butter, softened

1/2 c. unsweetened almond milk

1/2 c. Surkin Gold Brown Sugar Substitute

2 large eggs

1/4 tsp. ground nutmeg

1/2 tsp cinnamon

1/4 tsp. pure vanilla extract

1 tsp. himalayan salt

FOR THE TOPPING

1/2 c. all-purpose flour Gluten Free Flour (Bob's Red Mill)

4 tbsp. melted butter

1/2 c. chopped pecans

1/4 c. packed Surkin Gold brown sugar

1/2 tsp. himalayan salt

DIRECTIONS

Preheat oven to 350° and grease a medium with cooking spray. Place sweet potatoes in a large pot and cover with water. Bring to boil then reduce heat and simmer until the sweet potatoes are tender, about 15 minutes. Drain and let cool slightly then transfer to a large bowl.
Add butter to sweet potatoes and use a potato masher, or two forks, to mash. Add milk, brown sugar, eggs, nutmeg, cinnamon, salt and vanilla and stir until smooth. Transfer to prepared casserole dish.
In a medium bowl, add all of the topping ingredients and mix until combined.
Sprinkle the topping mixture over the sweet potatoes and bake until warmed through and golden on top, 25 minutes. Serve warm.

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Sweet Potato Casserole

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