Sweet Potato Casserole
Servings: 9 servings
Ingredients
- 6.5 pounds sweet potatoes
- 1 cup butter melted
- 1 cup milk
- 1 1/4 cup granulated sugar
- 1 1/4 cup brown sugar
- 1 Tbs vanilla
- 6 large eggs beaten
- 1/4 tsp salt
Topping
- 8 Tbs butter melted
- 1 cup brown sugar
- 1 cup gluten-free flour
- 1 1/3 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
- Place the washed sweet potatoes on the baking sheet. Bake for 90-120 minutes until the potatoes are soft and cooked through.
- Allow the potatoes to cool until they can be handled. Scoop out the sweet potatoes into a large bowl. Stir in melted butter, milk, sugar, vanilla, and salt. Taste and adjust the salt if needed.
- Stir in the eggs until the casserole is mixed thoroughly.
- Pour into a 9x13 baking dish.
- In a separate bowl, make the topping. Mix together the brown sugar, gluten-free flour, pecan pieces and melted butter.
- Sprinkle the topping over the top of the casserole.
- Bake for 60 minutes until the top begins to brown and it pulls away from the pan on the sides.
- Serve.
Notes
Be sure to read all labels for gluten-free.
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