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Southern Sweet Potato Casserole

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) 

ToppingGluten-free sweet potato casserole

Directions:

1. 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.

2. Mix the topping ingredients and sprinkle over the sweet potato mixture.

3. 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.

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