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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