Original Post: https://www.evolvingtable.com/?p=682
Pecan Crisp Sweet Potato Casserole
This sweet potato casserole is hands down my favorite dish on the dinner table.
Servings: 10 servings
Ingredients
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
Instructions
- 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!
Nutrition
Calories: 509kcal | Carbohydrates: 64g | Protein: 4g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 132mg | Potassium: 247mg | Fiber: 3g | Sugar: 42g | Vitamin A: 4060IU | Vitamin C: 0.9mg | Calcium: 57mg | Iron: 1.2mg