Sweet potato casserole with pecan streusel topping

Dec 25, 2011 22:25

I made this for Xmas eve dinner... it was a hit. :)

It's based on a Paula Deen recipe: http://www.pauladeen.com/recipes/view2/sweet_potato_bake
but I modified it for my gluten-free & dairy-free friends.

2 40 ounce cans yams in syrup, drained
1/2 cup sugar
1/4 cup maple syrup (more or less, to taste)
1/3 cup butter, melted (I used Earth Balance)
2 eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash of salt

Topping:
1 cup brown sugar
3 tablespoons butter, melted (I used Earth Balance)
1/3 cup all-purpose flour (I used sorghum flour)
1 cup pecans or walnuts, chopped
Mix together with fork; sprinkle over top of casserole.

Directions
Preheat oven to 325 degrees. Mix all ingredients together. Beat with an electric mixer until smooth. Pour into greased casserole dish 11 inches x 7 inches x 2 inches high (2.2 quarts). Add topping. Bake for 25 to 30 minutes. You might want to turn on the broiler for a couple of minutes if the brown sugar topping doesn't looked melted, but keep a close eye on it as it can burn quickly.

christmas, gluten-free, thanksgiving, recipes

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