Sweet Potato Casserole

I had a really hard time deciding whether to put this recipe in my savory or sweets category…it’s technically savory but I could definitely eat this for dessert! 

It is delicious-light and fluffy whipped sweet potatoes with a sweet, buttery pecan topping! 

Ingredients: 

For the filling

-4 pounds raw sweet potatoes, peeled and diced for cooking 

-2 eggs 

-1/4 cup unsalted butter, softened 

-1/2 cup milk of choice 

-1/2 cup light brown sugar, packed 

-2 tablespoons white granulated sugar 

-1 teaspoon vanilla extract 

-1/2 teaspoon salt 

-1/2 teaspoon cinnamon (optional)

For the topping 

-5 tablespoons unsalted butter, melted 

-2/3 cup light brown sugar, packed 

-1/2 cup gluten free 1:1 measure flour (I recommend King Arthur or Bob’s Red Mill brands)

-1/2 teaspoon of salt 

-1 cup pecans, halves or chopped 

Instructions 

For the sweet potato mixture 

1. Preheat oven to 350 degrees Fahrenheit and grease a 9×13 inch pan. 
2. Add peeled and diced sweet potatoes to large stockpot, cover with water, place on stove, and bring to a boil. Cook over high heat until potatoes are tender. About 20 minutes
3. Once potatoes are cooked, drain and add to large bowl. Let cool slightly. 
4. To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, white sugar, vanilla, salt, optional cinnamon, and beat with a handheld electric mixer or in a stand mixer on medium-high speed until combined and fluffy.
5. Pour the sweet potato mixture into your greased pan and smooth the top with a spatula or spoon. 

For the topping 

1. Melt butter in medium sized bowl. 
2. Add in brown sugar, flour, and salt. 
3. Combine with a fork (or your hands) until crumbly.  
4. Add pecans and combine. 
5. Add topping evenly over the top of your sweet potato mixture. 

Baking 

1. Place dish in oven for about 45 minutes or until top is golden and edges are set. Baking time can vary depending on your oven, type of pan, etc. so start checking it around 30 minutes. 
2. Serve immediately and enjoy!! 

Notes

-you could also add marshmallows to the topping if you like that 

-this could easily be made dairy free by using non dairy milk and butter 

-you could add spices such as nutmeg or cloves to this if you prefer 

-you can use wheat flour for this if you don’t need it to be gluten free 

Peel potatoes.

Dice up the potatoes.

Cook potatoes.

Add drained potatoes and filling ingredients and mix.

Add filling to pan.

Make pecan topping.

Sprinkle evenly over top of potatoes.

After baking! Enjoy!!