Sweet Potato Casserole
with Cinnamon Pecan Crunch Topping
Serves 6
Ingredients:
3 lbs sweet potatoes
1/4 cup orange juice, preferable freshly squeezed from 1 orange
2 large eggs* (see notes on omitting eggs)
2 tablespoons coconut oil or butter, melted
2 tablespoons agave nectar, preferably Nature’s Agave Amber variety
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg (preferably freshly ground)
Topping:
½ cup Elizabeth’s Gluten-free Flour Blend (recipe in “Fresh from Elizabeth’s Kitchen” cookbook) or The Pure Pantry All Purpose Baking Mix
¼ cup firmly packed golden brown sugar
½ teaspoon ground cinnamon
½ cup coconut oil or margarine
½ cup chopped pecans
1 Preheat oven to 350 degrees. Place 3 pounds of sweet potatoes in baking pan and bake until all are tender, about 1 hour.
2 Butter 8×8 inch square baking dish. Scrape sweet potato pulp from skins into large bowl. Using electric mixer, mash sweet potatoes. Add orange juice, eggs, melted coconut oil or margarine, agave nectar, cinnamon and nutmeg. Beat until smooth. Season to taste with salt and pepper. Spoon potatoes into prepared dish.
3 Combine baking mix, brown sugar, and cinnamon in medium bowl. Add coconut oil or margarine and cut in until mixture resembles course crumbs. Mix in chopped pecans. Sprinkle topping over potatoes. Bake for 30 minutes. Serve warm.
*To omit eggs, increase coconut oil or butter to ½ cup and add ¼ cup more baking mix to potato mixture.
Tags: Casserole, gluten free Thanksgiving recipes, Nature's Agave, Sweet potato, Sweet Potatoes and Yams
