This Thanksgiving will be different from any other one that I have celebrated. A recent move to the east coast has put us far away from everyone that we know and love. We’re grateful to have been invited to celebrate with friends and I will be bringing a traditional gluten free pumpkin pie and my favorite sweet potato casserole. I also made a dairy free, crustless pumpkin pie.
The sweet potato dish is a made every year, both for Thanksgiving and Christmas dinners. Special Sweet Potato Casserole is one of those dishes that even people who don’t like sweet potatoes will try. I think most people have learned to dislike sweet potatoes because of the syrupy marshmallow topping, that even as a child turned my stomach. Sweet potatoes are naturally sweet, and piling extra sugars on top is simply overkill. Most sweet potato recipes you’ll find on the internet call for at least a half cup of sugar, but this recipe only uses 2 tablespoons. I have made it without the sugar and I like it even better. To cook the sweet potatoes, simply place in an oven for about an hour on a foil lined baking sheet. Lightly coat with shortening or coconut oil to prevent skin from sticking. When cooked, the sweet potato will easily slip out of the outer skin or you can peel it off before mashing.
- 4 cups hot, mashed sweet potatoes
- ⅓ cup butter
- 2 tablespoons sugar (optional)
- 2 eggs, beaten
- ½ cup milk
- Streusel topping: ⅓ cup chopped pecans, ⅓ cup flaked coconut, ⅓ cup packed brown sugar, 2 tablespoons flour, 2 tablespoons melted butter.
- Mix cooked sweet potatoes, butter and sugar. Beat in eggs and milk. Pour mixture into a 1½ - 2 quart casserole.
- To make the topping, combine pecans, coconut, brown sugar and flour. Stir in butter.
- Sprinkle topping mixture over sweet potatoes. Bake at 325 degrees for 1 hour.