Sweet Potato Casserole


  • 3 lbs raw sweet potatoes, diced into large chunks
  • 2 large eggs
  • 3/4 cup butter, melted
  • 1/2 cup almond milk
  • 1 1/3 cup light brown sugar,
  • 1 teaspoon vanilla extratunnamed
  • pinch of salt
  • dash of cinnamon
  • 1/2 cup gluten-free flour
  • 1 cup of pecans
  1. In a large pot, boil sweet potato chunks until soft and are fork tender. Drain well and transfer to a large bowl
  2. Pre-heat oven to 350 F and spray a dutch oven pan with cooking spray oil.
  3. In a the large bowl sweet potato, add eggs, 1/4 cup butter, milk, 1/2 cup of brown sugar,vanilla, pinch of salt, and cinnamon. Mix well, until no chunks (use a electrical mixer will be easier). Add to the dutch oven pan and smooth the top with a spatula.
  4. With the rest of the butter, mix rest of brown sugar, flour, pink of salt in a bowl and toss with a fork until crumbs form.
  5. Crush pecans into small pieces and add to the crumb mixture. Mix well.
  6. Add the crumb mixture to the top of the sweet potato mix in the dutch oven and bake for 45 minutes. Or until top is lightly golden brown.




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