This sweet potato casserole is a delicious play on those candied yams we all know and love. Rather than boiling the sweet potatoes this recipe calls for you to roast them ahead of time which allows for a richer sweet potato flavor. Skip the marshmallows and add a nutty, crumb topping for a delicious crunch in every bite! This is sure to become a favorite holiday side dish in no time!
yields: 6 to 8 servings
3-4 large sweet potatoes should be about 4 cups once cooked
1/2 cup white sugar (or sugar replacement - my favorite is Swerve)
2 eggs beaten
1/2 teaspoon salt
4 tablespoon melted butter
1/2 cup milk of choice (I use almond for dairy free)
1 teaspoon pure vanilla extract
1/2 cup light brown sugar
1/2 cup flour
3 tablespoons softened butter
1/2 cup pecans or walnuts
With the skins on, roast your sweet potatoes for about 45 min on 400 degrees, or until they can be easily pierced with a fork.
Allow them to cool slightly, then peel the skin off and discard of it.
Reduce oven to 350 degrees.
Spray a baking dish with non stick spray and set aside.
In a large mixing bowl of a stand mixer, or a large bowl with a hand mixer add all the filling ingredients.
Whisk together until everything is well combine and a smooth consistency is reached.
Add to the prepared baking dish.
For the topping:
Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together.
Stir in the pecans.
Spread the mixture over the top of the sweet potatoes in an even layer.
Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.