My son and I are huge fans of anything made with sweet potatoes. This casserole was absolutely delicious, with a crunchy top full of chopped pecans and nutmeg. Definitely a crowd pleaser. I dare you not to get seconds!
Grandma's Sweet Potato Bake
10 servings
3 cups cooked yams, mashed (2 15-oz. cans, drained)
1/2 cup sugar
2 eggs, beaten
1/4 cup butter
1/2 teaspoon salt
1 tablespoon vanilla
1/2 cup milk
TOPPING:
1 cup brown sugar
1/3 cup gluten free 1:1 flour (Bob's Red Mill 1:1 works great)
1/3 cup butter
1 teaspoon nutmeg
1 cup chopped pecans
Mix yams, sugar, eggs, butter, salt, vanilla, and milk together and pour into an 8x8-inch baking dish. For topping, combine brown sugar, flour, butter, and nutmeg using a pastry blender. Stir in pecans. Spread evenly over potatoes. Bake at 325° F for 55-65 minutes or until firm in the center. Allow to cool slightly to solidify before serving.
Do sweet potatoes make you think of Thanksgiving? That's usually when we do sweet potato casseroles or anything with yams. But why? We can make these dishes year around and enjoy them anytime. We made this with our Easter dinner this year and everyone loved it. Once again, my grandma didn't specify the size of dish she made it in, so I just did a square 8x8 dish. You could easily make it in something larger and it would serve more people. The topping was extra thick, and it took longer to bake in and 8x8, but it was perfect for our family. If you love sweet potato casseroles, put this recipe on your list of things to try!
Recipe Source: Recipe from my Grandma Carol Preece