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My Secret Weapon Sweet Potatoes

November 22, 2010 by jlpenner 34 Comments

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:

  • Salted Caramel Sweet Potato Casserole
  • My Secret Weapon Sweet Potatoes Reboot
  • Spicy Chipotle Sweet Potato Salad
  • Sweet Potato and Chickpea Burgers with Curry Basil Aioli
  • Cheesy Twice Baked Sweet Potatoes with Bacon

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.

This Post Contains Affiliate Links - Disclosure Policy

Filed Under: Frugal But Gourmet, Gluten Free, Recipes, Side Dishes, Thanksgiving, Vegetable Side Dishes

Free-Adult-Coloring-Bookoptin


Comments

  1. Corinne says

    November 22, 2010 at 11:37 pm

    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 :)
    Reply
    • frugal jen says

      November 23, 2010 at 9:37 am

      you could also sub brown rice syrup- not sure of the fructose in that.
      Reply
  2. Lisa says

    November 23, 2010 at 4:55 am

    Looks yummy, just may give it a try. Thank you!!
    Reply
  3. beth says

    November 23, 2010 at 7:57 am

    thanks for the recipe! I'm always looking for ways to use more agave syrup!
    Reply
    • frugal jen says

      November 23, 2010 at 9:36 am

      you are welcome
      Reply
  4. Danie says

    August 23, 2013 at 8:42 am

    I am dairy as well as GF. Any ideas for getting around the butter? This looks so good !
    Reply
    • jlpenner says

      August 24, 2013 at 7:51 am

      COCONUT oil!! or try ghee.. all the proteins have been removed.
      Reply
      • liz says

        December 15, 2016 at 9:36 am

        What is ghee? My daughter is GF and dairy free. I would love to make this for her but I am not sure what ghee is?
        Reply
        • jlpenner says

          April 5, 2017 at 7:37 am

          Ghee is butter where all the milk solids have been removed.
          Reply
      • liz says

        December 15, 2016 at 9:39 am

        Where can I buy ghee? How much would I use for this recipe?
        Reply
  5. Pamela D says

    September 13, 2013 at 10:50 am

    LOOKS DELICIOUS! Will definitely be adding to the holiday menu this year :-)
    Reply
  6. Desiree P says

    October 5, 2013 at 7:52 am

    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!!!!
    Reply
    • jlpenner says

      October 5, 2013 at 8:41 am

      YUM!!
      Reply
  7. Kelli at 3 Boys and a Dog says

    October 26, 2013 at 8:45 am

    This actually looks so yummy to this non-sweet potato eater :-) I have featured your recipe here: http://3boysandadog.com/2013/10/sweet-potato-recipes/ and even pinned it to my Thanksgiving board on Pinterest here: http://www.pinterest.com/deals_3bd/thanksgiving-crafts-education-etc/ !
    Reply
  8. Erika says

    November 15, 2013 at 8:37 pm

    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.
    Reply
    • jlpenner says

      November 15, 2013 at 9:28 pm

      You sure can.. just make sure you don't put the pan cold into the hold oven if it is glass (can break).
      Reply
  9. bclaire says

    November 19, 2013 at 2:09 am

    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!
    Reply
    • jlpenner says

      November 19, 2013 at 7:15 am

      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.
      Reply
  10. Kelli at 3 Boys and a Dog says

    November 22, 2013 at 6:28 am

    Guess what... this super yummy side dish recipe was featured today at my site in my top 36 Thanksgiving Recipes found on Pinterest post! :-) http://3boysandadog.com/2013/11/36-pinterest-thanksgiving-recipes/
    Reply
  11. Keneena says

    June 23, 2014 at 3:06 pm

    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?
    Reply
    • jlpenner says

      June 25, 2014 at 7:36 am

      It's traditionally with the meal.. but it could absolutely be a dessert!
      Reply
  12. Debra says

    October 19, 2014 at 1:21 pm

    I make mine the same way but i put drained pineapple in mine
    Reply
  13. Kim F says

    November 8, 2014 at 3:24 pm

    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?
    Reply
    • jlpenner says

      November 9, 2014 at 7:20 am

      We are gluten free.. so I always use the gf flour options.
      Reply
  14. Kim F says

    November 23, 2014 at 1:31 pm

    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
    Reply
  15. Jenna says

    November 24, 2014 at 4:07 am

    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?
    Reply
  16. Pat Gahagan says

    November 26, 2014 at 9:55 am

    Looks sooooo good, I will be trying this
    Reply
    • jlpenner says

      November 26, 2014 at 4:16 pm

      let me know if you enjoy!
      Reply

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