Sweet potatoes are one of the most versatile, healthy, and yummy staples in a gluten-free diet. Here, they add flavor to a light and fluffy casserole that can be enjoyed hot out of the oven or cold straight from the pan as leftovers! Feel free to use canned sweet potatoes in lieu of boiling and peeling, if time doesn’t permit.
If you’re making this casserole for a crowd (say, at Thanksgiving!), you just may want to double it. I promise, it will be that popular!
Sweet Potato Casserole
- 3 cups sweet potatoes, boiled, peeled and mashed (or canned, drained and mashed)
- 1 cup granulated cane sugar (may add less, or use 1/2 – 3/4 cup unrefined coconut palm sugar)
- 1/2 cup butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
- 3 eggs, beaten
- 1 tsp. pure vanilla extract
- 1 tsp. ground nutmeg
- 2 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1 tsp. ginger
- 1 cup sour cream, dairy or non-dairy (or plain yogurt)
- 1/4 tsp. baking soda
- pinch of salt
- 1 cup raisins (optional)
Preheat oven to 350º F (static).
With a wooden spoon or mixer, stir the mashed sweet potatoes, sugar, butter, eggs, vanilla extract, spices and sour cream. Add raisins, if you choose. Mix well, then add the salt and baking soda.
Spread the mixture into an oiled 1 1/2 quart baking dish. Bake uncovered for 35 — 45 minutes, until the center is no longer jiggly. Remove from the oven and add your topping of choice, below.
Mix the following ingredients and sprinkle on top of casserole:
• 4 Tbs. melted butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
• 1 cup light brown sugar
• 2 Tbs. Jules Gluten Free™ All Purpose Flour
• 1/2 cup chopped pecans
• 1/2 cup shredded or grated, sweetened coconut
Place the casserole back into the oven for approximately 10 more minutes, until lightly browned.
Sprinkle enough miniature marshmallows to cover the top of the casserole. Add a sprinkling of chopped pecans, if desired. Put the casserole back into the oven until the marshmallows melt and are lightly browned.
The simplest of the three, yet perhaps the best! Just sprinkle chopped and whole pecans over the top of the casserole and add approximately 5 minutes more to the baking time.