- 2.5 lbs sweet potatoes
- 2 eggs
- 1 teaspoon dark brown sugar
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- Pinch of nutmeg
- ½ cup finely ground Crunchmaster Multigrain Crackers
- 1/3 cup packed dark brown sugar
- 2 tablespoons butter, melted
Preheat oven to 350°F. Peel and cube sweet potatoes. In a large stock pot, boil potatoes until tender, then drain. Return potatoes to stock pot. Mash until smooth. Add eggs, 1 teaspoon dark brown sugar, salt, cinnamon, ginger and nutmeg. Mix well.
Spray a 2 quart oval baking dish with non-stick cooking spray. Add potato mixture to dish and spread evenly. Set aside.
In a medium bowl, combine cracker crumbs, melted butter and 1/3 cup dark brown sugar. Mix well.
Top potato casserole with cracker mixture. Spread mixture evenly covering the entire top of the casserole. Cover with aluminum foil and bake for 25 minutes. Remove foil carefully and bake for 10 more minutes.
*Got a recipe that can top this dish? Enter it in NFCA's "Holiday Dips & Dishes" Gluten-Free Recipe Contest, sponsored by Crunchmaster. The Grand Prize winner gets $500 cash, and the winning recipe will be featured on Crunchmaster's website.
For complete details and to submit your recipe, visit www.beyondceliac.org/Contest.