Sweet-Potato Casserole
NOTE TO SELF:
don't just check the ingredients!
READ THE DIRECTIONS TOO.
Cause "prep time + cook time" does NOT mean one can simply THROW EVERYTHING TOGETHER and it comes out okay!
(also - sometimes its easier and faster to used CANNED sweet potatoes instead of using the raw-root.)
*Anyhow*
Step one - double-check ingredients.
Do I have 2 cans of Sweet Potaotes - 29 ounces each, DRAINED.
Yes? continue. No? - either buy some or prep the sweet potatoes and finish the meal later.
So - now that I have my (3 lbs) of Soft- sweet potatoes, let's move on.
INGREDIENTS LIST CONTINUES -
2 eggs.
1/2 cup milk. ("regular" is fine. I.E. Whole, 2%, Low-fat - whatever milk is in the Fridge. No need to get condensed or evaporated. Unless of course, you want to).
1 & 1/2 cups BROWN sugar (divided).
1 teaspoon Vanilla.
1 tsp salt. (or less if desired)
1/2 tsp cinnamon.
1/4 cup butter, MELTED (about 1/2 a cube).
1/2 cup "All-Purpose Flour" - your gluten free "ONE TO ONE MEASURE" from King Arthur or other trusted Wheat-flour subsitute brand should work out just as well.
1 cup chopped pecans.
DIRECTIONS!
1. (Pre)Heat ove to 375 degrees F. Grease a 13x9 inch baking dish.
2. in a large bowl MASH your sweet potatoes.
ADD the eggs, milk, 3/4 cup brown sugar, vanilla, salt and cinnamon - MIX WELL. Spread evenly in baking dish.
3. In a medium bowl, combine Butter, FLOUR (wheat or gluten free), and remaining 3/4 cup brown sugar. STIR IN the chopped pecans. Sprinkle evenly over sweet potato mixture.
4. BAKE 30 to 35 minutes - or until topping is brown.
5. Let stand for 10 minutes before serving.
VARIATIONS in TOPPING TWISTS!
add any/all of the following. IF DESIRED!
A) Crumbled bacon - 8 well-cooked slices should grant you about a cup.
B) crushed french-fried onions - up to a cup.
C) marshmallows - two cups of the mini marshmallows for a sweeter treat.
D) coconut - 1/2 cup shreded (sweetened) cocount for added flavor & texture.
E) go wild with whatever you like.
TOPPING TWIST variations are OPTIONAL!
don't just check the ingredients!
READ THE DIRECTIONS TOO.
Cause "prep time + cook time" does NOT mean one can simply THROW EVERYTHING TOGETHER and it comes out okay!
(also - sometimes its easier and faster to used CANNED sweet potatoes instead of using the raw-root.)
*Anyhow*
Step one - double-check ingredients.
Do I have 2 cans of Sweet Potaotes - 29 ounces each, DRAINED.
Yes? continue. No? - either buy some or prep the sweet potatoes and finish the meal later.
So - now that I have my (3 lbs) of Soft- sweet potatoes, let's move on.
INGREDIENTS LIST CONTINUES -
2 eggs.
1/2 cup milk. ("regular" is fine. I.E. Whole, 2%, Low-fat - whatever milk is in the Fridge. No need to get condensed or evaporated. Unless of course, you want to).
1 & 1/2 cups BROWN sugar (divided).
1 teaspoon Vanilla.
1 tsp salt. (or less if desired)
1/2 tsp cinnamon.
1/4 cup butter, MELTED (about 1/2 a cube).
1/2 cup "All-Purpose Flour" - your gluten free "ONE TO ONE MEASURE" from King Arthur or other trusted Wheat-flour subsitute brand should work out just as well.
1 cup chopped pecans.
DIRECTIONS!
1. (Pre)Heat ove to 375 degrees F. Grease a 13x9 inch baking dish.
2. in a large bowl MASH your sweet potatoes.
ADD the eggs, milk, 3/4 cup brown sugar, vanilla, salt and cinnamon - MIX WELL. Spread evenly in baking dish.
3. In a medium bowl, combine Butter, FLOUR (wheat or gluten free), and remaining 3/4 cup brown sugar. STIR IN the chopped pecans. Sprinkle evenly over sweet potato mixture.
4. BAKE 30 to 35 minutes - or until topping is brown.
5. Let stand for 10 minutes before serving.
VARIATIONS in TOPPING TWISTS!
add any/all of the following. IF DESIRED!
A) Crumbled bacon - 8 well-cooked slices should grant you about a cup.
B) crushed french-fried onions - up to a cup.
C) marshmallows - two cups of the mini marshmallows for a sweeter treat.
D) coconut - 1/2 cup shreded (sweetened) cocount for added flavor & texture.
E) go wild with whatever you like.
TOPPING TWIST variations are OPTIONAL!