Sweet Potato Casserole
Rated 5.0 stars by 1 users
Category
Side Dish, Gluten-Free
Cuisine
American
Author:
Annette & Rich Haut
John’s (my son) favorite side dish for all holidays! We have this sweet potato casserole just about every holiday at the Nelson Home. I’m so thankful for meeting Annette & Rich Haut 30 years ago when our family moved to Stavanger, Norway and they shared this recipe. The Haut Family invited us to their home for Thanksgiving. Annette served this sweet potato casserole, and we’ve been making our version of it ever since. In fact, I’ve shared the recipe with so many family & friends, that each year I hear from friends reminding me it’s sweet potato casserole time! You’re going to love it and don’t forget the next day (IF you have leftovers), dollop some whipped cream or ice cream on top & you’ll have a delicious dessert!
Ingredients
- 4 c. mashed sweet potatoes (two 29 oz. cans, well drained)
- 1/2 tsp. salt
- 1 c. sugar
- 1/2 tsp. vanilla
- 1/2 c. butter, softened (little less)
- 1/2 c. milk
- 2 eggs
Ingredients
Directions
How To Make It
- Preheat oven to 350
- Grease a 13×9 casserole dish
Combine above ingredients and pour into a prepared pan
How To Make The Topping
1/3 c. gluten-free flour
- 1 c. brown sugar
- 1/4 c. butter
- 1 c. chopped pecans
Using pastry blender, combine topping ingredients until crumbly. Sprinkle over casserole before putting in the oven.
Finally
Bake uncovered at 350 for 30-40 minutes. It will be done when the topping is golden brown & crispy. This is SO delicious the next day as dessert!
Recipe Video
Recipe Note
When I was diagnosed with celiac disease 20 years ago, it was necessary to tweak my recipes. I'm thrilled to say using gluten-free flour for this sweet potato casserole topping is wonderful. Your friends and family will never believe it's gluten-free.
Enjoy a little taste of Heaven right here in Austin, Texas!