This has been a favorite version of this recipe which I served for years for Thanksgiving dinner. I have cut back on the sugar and changed the flour to make it gluten-free. (picture borrowed from Taste of Home).
Sweet Potato Casserole
3 cups cooked sweet potatoes
1/4 cup sugar
½ cup milk
½ stick butter melted
1 tsp. vanilla
1 tsp. salt
2 eggs
Mix the above ingredients and pour into casserole dish. Sprinkle with topping:
1/2 cup brown sugar
1 cup chopped pecans
1/3 cup Brown Rice Flour
½ stick butter
Mix dry ingredients and sprinkle on top of potatoes. Slice margarine into small pieces and lay on topping. Bake at 325° F for 25-30 minutes.
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