Description
Veggie side dish? Or dessert? You decide….
Ingredients
Scale
- Filling:
- 6 cups baked and mashed sweet potatoes (6-10, depending on size)
- 3 eggs, beaten
- 2 Tbsp butter, melted
- 1/2 cup milk
- 1 tsp vanilla
- 1/2 tsp salt
- 1/4 tsp black pepper
- Topping:
- 1 1/2 cups brown sugar
- 1 1/2 cups finely chopped pecans
- 1/2 cup gluten free flour blend (or regular wheat flour)
- 12 Tbsp butter, melted (1 1/2 sticks)
- 1 tsp smoke-flavoured salt, optional
Instructions
- Preheat oven to 350 degrees. Scrub sweet potatoes, poke holes in them with a knife, and bake on foil-lined baking sheet until tender. Allow to cool.
- Meanwhile, combine beaten eggs, melted butter, milk, vanilla, salt and pepper. Once sweet potatoes are cool enough to handle, scoop out the flesh and add to the egg mixture.
- Spread in the bottom of a greased 3-quart casserole or larger. (I use a 2.8 litre corningware casserole, but a 9×13″ pan works, too.)
- Combine topping ingredients and spread over the sweet potatoes, then sprinkle smoke salt on top – a few flakes go a long way.
- Put casserole on a baking sheet and bake for 40-45 minutes. (Eggs make the sweet potatoes expand a bit, and you don’t want to spend time cleaning the bottom of your oven today.)
