Sweet Potato Casserole

Sweet potato casserole is my absolute favorite thing about Thanksgiving! This recipe came straight from the Ruth's Chris Steakhouse website, and I added my modifications for paleo and gluten free restrictions.Topped with a praline crust, this version of sweet potatoes is in a league of its own. Is it a side dish? Is it a dessert? It's whatever you want it to be! I've even been know to eat it for breakfast! It's a family favorite that is no longer reserved just for the holidays. I make it year-round!



Print Recipe


INGREDIENTS:

Crust

  • 1 cup brown sugar (or coconut sugar)
  • 1/3 cup gluten-free flour
  • 1 cup chopped nuts (pecans preferred)
  • 3 tablespoons butter, ghee, or coconut oil, melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Sweet Potato Mixture
  • 3 cups cooked and mashed sweet potatoes
  • 1 cup sugar (or 1/2 cup coconut sugar plus 1/2 cup honey or maple syrup)
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs, well beaten
  • 1/2 cup butter, ghee, or coconut oil, melted
DIRECTIONS:
  1. Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray.
  2. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.
  3. Pour mixture into buttered baking dish.
  4. Bake for 30 minutes at 350 degrees. (At this point, dish can be covered and refrigerated.)
  5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
The brown sugar and pecan crust should be slightly browned and crunchy.


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