This Sweet Potato Casserole is the most popular dish at Thanksgiving! Creamy, cinnamony and oh so sweet and topped with plenty of crunchy crumbs. It's like having dessert with your dinner.
¾cupsugar(I cut the sugar content down to ½ cup with no discernible difference)
¼cupmilk
2large eggs,lightly beaten
1teaspoonsalt
½teaspoonvanilla extract
¼teaspoonnutmeg
1teaspooncinnamon
1cupbutter,melted
1cuppecans,chopped
1cuplight brown sugar
1cupself-rising flour(see below for gluten-free option)
Instructions
Preheat oven to 350 degrees.
Coat a 2-½-quart casserole or 11” x 7” x 2” baking dish with nonstick cooking spray or butter.
In a large bowl, combine the potatoes, sugar, milk, eggs, salt, vanilla, nutmeg, cinnamon and ½ cup melted butter. Stir well.
Pour into prepared dish.
In a small bowl, combine the remaining ½ cup butter, pecans, brown sugar and flour. Crumble over potatoes.
Bake 50 minutes or until casserole is heated through. Serve hot.
Notes
To make this recipe Gluten-free/GMO friendly substitute almond milk for regular milk, coconut sugar or Turbinado for the white sugar and make your own self-rising gluten-free flour.To make flour combine 1 cup gluten-free flour with 1-½ teaspoons baking powder and ¼ teaspoon salt. You can make this ahead of time and stored in an airtight container for as long as the gluten-free flour would last on its own.