Sweet Potato Casserole

When I was in high school one of the women where my dad worked brought some of this and he liked it so much that he got the recipe. I think this was one of the first times I had tried sweet potatoes without marshmallows (gag) and loved this.

I used to make this with all purpose flour and regular milk and was one of the competitors in a sweet potato cook-off my family did here. Since we have gone gluten-free it is not something we can eat anymore so we remade the recipe. It tastes just as good as the original but is gluten-free and dairy-free.

We have reduced the amount of sugar in the topping and increased the sweet potatoes to make it less sweet. Plus we made it gluten-free and dairy free and something we could all eat.

Sweet Potato Casserole

3 cups cooked mashed sweet potatoes (we used 5 cups to lessen the sweetness)
1/2 teaspoon salt
1/4 cup ghee or equivalent to 1/2 stick butter melted
1 1/2 teaspoons vanilla extract
1/2 cup sugar
2 Eggs -- slightly beaten
1 cup rice milk

Topping.

1/2 cup light brown sugar
1/3 cup gf flour mix - whatever your favorite is
1/2 cup pecans chopped
scant 3 tablespoons of Ghee or 1/3 stick butter melted

Combine first 7 ingredients into greased dish. Mix topping ingredients. Spread over casserole and bake 30 minutes at 350.

Comments

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