Sunday, November 3, 2013

Sweet Potato Casserole - Gluten Free!

This was a Thanksgiving gamble.  I wanted to add another veggie dish to our menus - following my Auntie's example of Thanksgivings past and I happened to have sweet potatoes on hand.  The recipe I found was not originally gluten free, I made my own adaptations to make it work for us.  If our guest's reaction was any indication, this was a success.  She had seconds and raved about it so much that I gave her the recipe.  She has since made it for a dinner party and looks forward to making it again.
  • 3 cups mashed sweet potatoes
  • 1 cup coconut sugar  - (you could use brown sugar, I'm just on a coconut sugar kick right now)
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1/2 cup melted butter.
  •  
  • Topping
  •  1/2 cup coconut sugar - or brown sugar
  • 1/3 cup gluten free flour
  • 1/3 cup melted butter
  • 1 cup chopped pecans - I didn't have any on hand, so I used slivered almonds in its place, it worked!

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.