My Secret Weapon Sweet Potatoes

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IMG_0152-smallbSo tonight we celebrated “Friendsgiving”, a tradition we have had for at least a couple years with our home group (Bible Study).  Last year we did it on Canadian Thanksgiving- which is on October.  Thankfully I still had a turkey in the freezer from the year before so I did not cost an arm and a (turkey) leg.

It is pretty awesome- all our friends get together with our families and do the whole spread, with everyone’s specialties.  It’s really fun and I highly recommended doing something like this with your friends.

My specialty is the Sweet Potatoes.  We love this dish- it is so good. I have turned sweet potato casserole haters (including my husband) into sweet potato lovers with it- it’s that good.

I will eat it at any time, dinner, dessert, breakfast (mmmm.. so good for breakfast). I will eat it hot or cold. I will eat it in a house or with a mouse… Needless to say, it is one of our favorites.

We have eaten it since before we were gluten free and when Thanksgiving and Christmas rolled around that first gluten free year, I could not be without it. So I adapted it to be a GF and white-sugar-free version. It is not 100% the same as the original, but nonetheless, a great version. I wanted every one to be able to enjoy it so I have included the more conventional recipe, as well.

This recipe is pretty much a no fail. I have never had it turn out badly. I have doubled it many times- and it it a beautiful thing.

I hope you love it, too- Gluten free or not.

Let me know what you think about this recipe, or if you try any of my other Sweet Potato Recipes:

Sweet Potato Casserole

Roast 3 lbs of fresh Sweet Potatoes in a 400 degree oven for 45-60 minutes until soft when pierced with a knife. When cool scoop the pulp out of the skins into a medium bowl and mash with a fork or a potato masher.


Gluten free/White sugar free version
4 Cups Mashed Sweet Potatoes ($2.00)
1/2 Cup Dark Agave Syrup ($1.00)
1 tsp Molasses ($.05)
1/4 cup melted butter (I used salted) ($.25)
1/3 cup milk ($.25)
2 beaten eggs ($.30)
1 tsp vanilla ($.10)

topping
1/4 cup melted butter ($.25)
1/2 cup of your favorite gluten free flour (I use 1/4 cup almond meal, 1/4 cup rice flour) ($1.00)
1/2 Cup Dark Agave Syrup ($1.00)
1 Cup Pecans ($3.00)

Preheat oven to 350 degrees.

Combine the mashed sweet potatoes, dark agave, molasses, melted butter, eggs, milk and vanilla in a medium bowl and mix with a spoon and pour into an 11 x 7 x 1.5 casserole dish (I never grease it- but I doubt to would hurt if you wanted to). Set aside.

Combine melted butter, dark agave and GF flour mix in a small bowl (or a 2- or 4-cup measuring cup, as it is easier to pour later) and stir until blended. This will be very syrupy.

Pour topping mixture on the sweet potato mixture and then sprinkle the pecans on the top.

Bake at 350 degrees for 25-30 minutes. Cool for few minutes and then serve.

Serves 8-10 depending on portion.

 

Conventional Version
4 Cups Mashed Sweet Potatoes ($2.00)
3/4 cup white sugar ($.40)
1/4 cup melted butter (I used salted) ($.25)
1/3 cup milk ($.25)
2 beaten eggs ($.30)
1 tsp vanilla ($.10)

topping
1/4 cup cold butter, cut into small pieces ($.25)
1/2 cup flour ($.25)
3/4 cup packed brown sugar ($.40)
1 Cup Pecans ($3.00)

Preheat oven to 350 degrees

Combine the mashed sweet potatoes, sugar, melted butter, eggs, milk and vanilla in a medium bowl and mix with a spoon and pour into an 11 x 7 x 1.5 casserole dish (I never grease it- but I doubt to would hurt if you wanted to). Set aside.
Cut cold butter into flour and brown sugar until it has the consistency of small peas. Add in pecans and stir to combine. This has a crumble topping type consistency.
Sprinkle the topping onto the sweet potato mixture and bake at 350 degrees for 25-30 minutes. Cool for few minutes and then serve.
Serves 8-10 depending on portion.

Cost:
The GF version is expensive- Around $9. (but worth it!)
Conventional Version- Around $7

Substitutions:
Pecan- When Walnuts have been on sale I have used those with good success.

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Comments

  1. Corinne says

    That looks positively lovely! Thank you for the recipe, I will be making your version, but changing the agave syrup for a little honey, since agave syrup is so very high in fructose and my blood sugar can’t handle it :)

  2. Desiree P says

    So glad to see this recipe! It has been in our family for 20+ years. And I have surprised many many many people with this dish! I have learned to double the pecan topping though! YAY!!!!

  3. Erika says

    Can I leave all the ingredients mixed together refrigerated overnight then bake tomorrow? Making this for a family dinner tomorrow and wanted it to be as fresh as possible.

  4. bclaire says

    This recipe didn’t work for me at all! I thought I was following the directions carefully (conventional version). For the topping, there was far too much flour/sugar after cutting in the butter, so after stirring in the pecans, I ended up sprinkling much of it over the top unincorporated, but with “small peas” of butter throughout. After baking, I found that any sugar not attached to butter did not melt, but left a crystalized, crunchy mess on the top of my sweet potatoes. They look awful – nothing like the picture. I’m pretty disappointed. While I’m not a great cook, but this sounded like a “no fail” recipe!

    • jlpenner says

      Oh, I am SO sorry that happened :(

      This recipe always turns out so great for me, in fact I just made it last night.

      Not sure why that happened for you.

  5. Keneena says

    Hi – this casserole looks really yummy….I just wanted to check, I am from Australia so don’t have the whole thanksgiving thing over here….Do you serve this as a side dish with the rest of your meal or is a dessert?

  6. Kim F says

    I’ve never made sweet potato anything before, this will be my first. I’ve just discovered that one of my children must now go gluten free! So this recipe seems very appealing to try this year. Do you make the conventional version or the GF version? Just curious the difference in taste and if I should make both?

  7. Kim F says

    Thank you. I do have rice flour, so I will try it with that, and 3/4 cup sugar seems like a lot, so I think the agave will be better. thank you for the recipe and comments.
    Happy Thanksgiving

  8. Jenna says

    I made this last night for a thanksgiving supper at school, and it looks great, but I’m curious as to how to warm it up for the dinner today. There is an oven at school, if I have to use it. What temp and for how long should I put it in to warm it up?

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