Pecan Sweet Potato Bake

We call this Sweet Potato Casserole in our house.  It is so sweet and delicious, you could eat it for dessert!  My kids even like it!  It's not low-fat for sure, but if you just make it occasionally, it's a great way to get your kids to eat sweet potatoes!  Also, it is gluten free and can easily be made dairy-free.  It's a great supplement to your Thanksgiving or Christmas dinners as well!

Enjoy!
Kirsten

PS: This recipe came from my friend Amy.


PECAN SWEET POTATO BAKE

3 cups mashed sweet potatoes
2 eggs
1/2 cup sugar
1/4 cup half & half
1/4 cup butter, softened
2 teaspoons vanilla
1/8 teaspoon salt

Topping:

1/2 cup brown sugar
2 tablespoons gluten-free flour
1/4 cup cold butter
1/2 cup chopped pecans

1)  Combine first seven ingredients in a large mixing bowl.  Beat until light and fluffy.

2)  Transfer to a greased 11x7x2 inch baking dish.

3)  For topping, combine the brown sugar and flour in a bowl.  Cut in the butter until crumbly.  Fold in pecans.

4)  Sprinkle over sweet potato mixture.

5)  Bake, uncovered, at 350F for 30-35 minutes or until a knife inserted near the center comes out clean.

NOTES:

~Peel sweet potatoes, cut into 1 inch pieces (for faster cooking time) and boil until tender, then mash.

~I have made this using Almond Milk instead of the 1/2 & 1/2 and it turned out great!

~Do not leave the flour out of the topping!  I did it once, by mistake, and it definitely made a difference!

~I have never measured the sweet potatoes.  I figure 1 large sweet potato is about a cup, maybe throw in one more for good measure and it always come out awesome!  So don't waste your time dirtying your measuring cup!

~You can double the recipe for a 13x9 inch dish, but do not double the topping, keep it the same.