Sweet Potato Casserole
A few years ago, I discovered this sweet potato casserole and it has been my go-to for a Thanksgiving and Christmas side dish! I found the original recipe from Chef in Training and have tweaked it over the years to fit my taste. Double the recipe if taking to a larger party!
I hope you enjoy it!
3 large sweet potatoes
1/3 c. Sugar
½ c. butter softened
2 eggs, lightly beaten
1 teaspoon vanilla
1/3 milk (almond milk also works great!)
½ cup butter cold or soft (DO NOT MELT)
1 cup brown sugar
½ c. flour (I used Kodiak Cakes gluten free flour – this is my absolute favorite, I use it for all baking and waffles!)
Optional topping - 1 cup chopped pecans
1. Preheat oven to 350
2. Boil and mash sweet potatoes
3. Beat in sugar, butter, eggs, vanilla, and milk until creamy.
4. Put in 8x8 inch baking pan. (You can grease or butter pan if needed)
5. For topping – Mix softened butter, sugar and flour into a crumble topping.
6. Crumble topping over sweet potatoes
7. Sprinkle chopped pecans over the crumble if desired.
8. Bake for 30 minutes.
If you have the patience I would use the butter almost cold and cut it up into little pieces. The softer your butter is, the less crumbly the topping will be. If you melt the butter it will almost be like a sauce and won’t crumble at all.
If you double the recipe use only ¾ c. butter in the sweet potatoes, opposed to 1 cup.
If you double the recipe I recommend using a 9x13 inch pan.
This is a pretty sweet side, if you want it less sweet don’t add any sugar to the sweet potato mixture.