Today I bring you part 2 of 3 of my “Friendsgiving” dishes! This Sweet Potato Casserole has been in my family for yeeeeeaaarrrss. I will say, though… I have done quite a bit of tweaking. When I would eat it as a kid, I absolutely LOVED how much sugar the base layer and topping contained. However, once I became a little more health conscious as an adult, and no longer had an extremely fast metabolism, I started altering the amount of butter and sugar the recipe called for. While the casserole still calls for a large amount of butter and sugar, it’s a little less guilty than the original version. Also, one year my grandmother’s sister, Aunt Beth, made the casserole for our family get-together. The sweet potato layer was better than I had ever tasted it before… so smooth and creamy! After asking Aunt Beth what her secret was, I knew processing the sweet potatoes was the way to go. After reducing the sugar/butter, processing the sweet potatoes, I still had a few more alterations to make. Two years ago, after I had become gluten free, I was determined to make a GF-friendly twist to this family classic. Also, wanting to use some sweet potatoes I had on hand, I used fresh, baked potatoes instead of the regular sweet yams out of the cans. It was a HUGE success!!! Although it may seem like a lot of extra effort to go through the additional steps of baking the potatoes before incorporating them into the casserole…. it is definitely worth it! This sweet potato casserole is hands down my favorite dish on the dinner table. I oftentimes eat all of the savory dishes first and then go back to fill up my plate with this heavenly treat for dessert. Who needs pumpkin pie when you have an amazing sweet potato casserole?! Hope you enjoy!
Pecan Crisp Sweet Potato Casserole
This sweet potato casserole is hands down my favorite dish on the dinner table.
Sweet Potato Base Layer
- 5 c. sweet potatoes about 2 ½ pounds, or 2 large sweet potatoes
- ¾ c. sugar
- 6 T. butter melted
- 2 eggs
- 1 t. vanilla
Pecan Crisp Topping
- ½ c. butter softened
- 1 c. brown sugar
- ½ c. white rice flour
- ¼ c. tapioca starch
- ¼ t. xanthan gum
- Or ¾ c. all purpose flour instead of the above 3 ingredients
- ¼ t. salt
- 1 t. baking powder
- ¼ t. cinnamon
- 1 c. chopped pecans
- Preheat oven to 400 degrees.
- Take sweet potatoes and peel the skin. Poke holes in each sweet potato with a fork and wrap them in aluminum foil. Bake for 45 to 60 minutes, or until the potatoes are cooked completely through.
- Once potatoes are cooked and cooled slightly, cut them into 2-inch cubes for easier processing. Whip the potatoes and remaining base ingredients together in a food processor, or until lumps in potatoes are diminished. Pour into a nonstick cooking-sprayed 9 x 13 inch baking pan or 3 quart casserole dish.
- Combine topping ingredients in a separate bowl.
- Top sweet potato base with topping and bake in a 350 degree oven for 40-45 minutes, or until top is golden brown and cooked thoroughly. Enjoy!