Sweet Potato Casserole

It looks like November is shaping up to be temporary insanity when purchasing root vegetables month (for those of you just tuning in now, check out yesterday’s Bacon and Cheddar Baked Potato Soup post for some context).  Because take a look at what I brought home the other day.

Yep.  Ten pounds of sweet potatoes and yams.  Perhaps a purchase like this makes sense for a family of four or more.  Not for a single girl.  This time I was swayed by the cute packaging.  Sigh.

But I knew I wanted to make some sweet potato casserole this fall.  I had some for the first time years ago when I had a surplus of sweet potatoes (is it me or is this a running theme?) and I had to use ‘em up.  An ingredient search on allrecipes.com led me to a very similar, but gluten-filled, recipe.

In this casserole, mashed, sweetened sweet potatoes bake up with a pecan crisp-like topping.  It’s sweet enough to be a dessert, but it makes a killer side dish for an otherwise savory dinner.   If your family is open to experimentation on Thanksgiving, I’d give this one a shot.  People. Love. This. Stuff.  Seriously.

Anybody have any suggestions for me as to what I should use the remaining 7 or so pounds for?  There’s a photo of sweet potato fries, with the teaser about how to keep them crispy, floating around on Pinterest.  I think I’ll have to investigate further….

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Sweet Potato Casserole

Yield: 8 servings

Ingredients:

* 3 large sweet potatoes, peeled and cubed
* 1/2 cup sugar
* 2 large eggs, lightly beaten
* 4 Tablespoons butter
* 1/3 cup evaporated milk
* 1 teaspoon vanilla
* 3/4 teaspoon cinnamon (optional)
* 3/4 cup lightly packed brown sugar
* 1/4 cup rice flour
* 1/4 cup potato starch
* 1/2 teaspoon xantham gum
* 1/2 teaspoon salt
* 4 Tablespoons cold butter, cut into small pieces
* 2/3 cup chopped pecans

Directions:

Preheat oven to 350 degrees and butter a deep, 9-inch square baking dish. Put the sweet potatoes in a large saucepan and cover with water. Cook over medium heat until tender. Drain and mash. Add the sugar, eggs, butter, evaporated milk, vanilla, and cinnamon (if using) and mix until the butter is melted and the mixture is smooth (note: I do this right in the saucepan as to not dirty another dish). Transfer mixture to the prepared baking dish.

In a medium bowl, combine the brown sugar, rice flour, potato starch, xantham gum and salt. Cut in the cold butter until mixture is crumbly. Stir in the pecans. Sprinkle this mixture evenly over the sweet potatoes.

Bake in the preheated oven until the top is turning a light golden brown and the sweet potatoes are bubbling, about 30 minutes.

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8 Responses to “Sweet Potato Casserole”

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    Barbara — November 11, 2011 at 1:36 am

    Cate- It's pretty hard to beat our family's candied sweet potatoes- Especially as a side with turkey now that the holidays are coming up!

    Reply

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    Lizzy M. — November 13, 2011 at 5:59 am

    I have a recipe for sweet potato risotto which is really yummy. I found that roasting the sweet potatoes gives a totally different taste than boiling them, you may want to try with your recipe.

    http://whatcanyoueatblog.blogspot.com/2010/10/sweet-potato-risotto.html

    Reply

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    CATE — November 13, 2011 at 9:42 pm

    Lizzy- I loooove roasted vegetables. You're totally right- I'm sure these would be even better with roasted sweet potatoes. Thanks for the idea!

    And I'll be sure to check out your risotto recipe as I clearly have a lot of leftovers to use!

    Reply

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    Nicole — November 20, 2011 at 11:32 pm

    Your recipe is exactly what I'm looking for for this years feast! It's our first year cooking gluten-free for Thanksgiving. Half way through your recipe, it says 4 Tablespoons but doesn't say 4 Tablespoons of what? Could you post what's missing? Thank you!!!

    Reply

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    CATE — November 21, 2011 at 2:40 am

    Thanks for catching that Nicole! It was butter… already made the edit :)

    Hope you enjoy your first gluten-free Thanksgiving. Everything is actually pretty easy- except for the stuffing. That's the one gluten-filled dish I miss quite a bit!

    Reply

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    megan — November 20, 2012 at 3:47 pm

    Can I use a Gluten free all pourpose mix instead of some of Rice and flour and potato starch?? Im trying to not have to buy to much stuff!! This looks so good though!!

    Reply

    • Cate — November 20th, 2012 @ 10:57 pm

      I’m sure a mix old work just fine :)

      Reply

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    SinSEA — March 20, 2013 at 9:31 pm

    I make something very similar (no flour, GF or otherwise in the cinnamon topping) for my in-laws, immediate, and extended family for Thanksgiving and Christmas.Once I got people to try it they were hooked! I adapted it to be GF from a recipe my friend’s mother-in-law made for Canadian Thanksgiving in 2004. It was the first time I ever had sweet potatoes – a great intro for those who don’t think they would like them :)

    Reply

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