Sweet Potato Casserole

Annette & Rich Haut

Cuisine

American

Category

Side Dish, Gluten-Free

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!

Sweet Potato Casserole

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

    Directions

      1. Preheat oven to 350
      2. Grease a 13×9 casserole dish

      3. Combine above ingredients and pour into a prepared pan

      1. 1/3 c. gluten-free flour

      2. 1 c. brown sugar
      3. 1/4 c. butter
      4. 1 c. chopped pecans

      5. Using pastry blender, combine topping ingredients until crumbly. Sprinkle over casserole before putting in the oven.

      1. 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!