From Chef Oonagh Williams of Royal Temptations Catering
Ingredients
Filling
- 3 cups cooked and mashed sweet potatoes (about 3 large potatoes, roughly 3 lbs. total weight)
- 1/3 cup melted butter (I also make this with Earth Balance for a dairy-free version)
- 1/3 cup sugar – white or light brown
- 1 Tbsp vanilla
- 2 extra large or 3 large eggs
- ½ cup milk (1% is okay; I’ve also made this with lactose-free milk and almond milk)
Topping
- 1 cup packed light brown sugar
- 1/3 cup Oonagh’s Gluten-Free Flour Mix
- 1 cup chopped pecan or walnut pieces
- ¼ cup (2 oz.) melted butter or Earth Balance
Instructions
- Combine the filling ingredients and mix well. Spread in a greased 9” x 13” pan, two 9” pie plates or one deep 10” pie plate. You can also pour into eight ½-3/4 cup custard cups or ramekins.
- Mix the topping ingredients and sprinkle over the sweet potato mixture.
- Bake in a 350 degree oven for 30-40 minutes, depending on dish used for cooking. The casserole rises like a cake and then will deflate on cooling. A wide, shallow dish should be ready in 30 minutes; the deep 10” dish will take 40 minutes.
Tips & Alternatives
- Note that if you refrigerate it overnight for baking fresh on Thanksgiving, it will take longer because you are starting with colder ingredients.
- For smaller quantities, I use a 2 cup oven proof casserole and only 1 sweet potato and divide ingredients by 3. The casserole is full and should be baked on a baking sheet since the topping may overflow as the sweet potato mix rises.
- For smaller quantities, I use a 2 cup oven proof casserole and only 1 sweet potato and divide ingredients by 3. The casserole is full and should be baked on a baking sheet since the topping may overflow as the sweet potato mix rises.
