One of my families favorite recipe is my mother's sweet potato casserole. This past Thanksgiving I was determined to remake her recipe to be gluten-free without sugar. It was a challenge, because her recipe has a lot of flour and sugar. I tried and it just wasn't what I remembered. Since I didn't have more time to keep working on it , I gave up (at least for now).
This is the recipe that I created in it's place. I'm very pleased with the taste. My boys liked it so much that it was all eaten by bedtime on Thanksgiving. I'm sure they will ask for it again very soon, because it was wonderful. This was voted their favorite dish for Thanksgiving 2008!
Sweet Potato Casserole - Gluten, Dairy and Sugar-Free
2 pounds sweet potatoes ( 3 cups mashed) (I used 4 large)
1/6 cup agave nectar or honey
7 drops of stevia liquid
1/4 teaspoon sea salt
2 large eggs
4 tablespoons "butter," melted (Earth Balance Buttery Sticks), or coconut oil
1/2 cup light coconut milk, or almond milk, or other non-dairy substitute
3/4 cup pecans, chopped
2 Tablespoons agave nectar, or honey
4 Tablespoons "butter," melted (Earth Balance Buttery Sticks), or melted coconut oil
1/2 cups gluten-free flour (like Bob's Red Mill Gluten-Free All-Purpose Flour), or a combination of tapioca starch and coconut flour
Wash and scrub the sweet potatoes. Place the sweet potatoes, still in their jackets, in a large pot and cover them with water. Bring them to a boil and cover with a lid. Turn down the heat, but keep them on a low boil until they are tender.
Cool and remove the peel and mash with a potato masher. Stir in the agave nectar/honey, stevia, and salt. In a separate bowl whisk the eggs, coconut or almond milk and 4 tablespoons melted non-dairy "butter" and combine with the mashed sweet potatoes until well mixed. Pour into a greased 2-quart baking dish.
Combine the topping ingredients in a bowl and put on top of the sweet potato mixture.
Bake at 350 degrees F for 35-45 minutes until bubbly around the edges.
My updated grain-free recipe remake can be found here.