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Madison Area Gluten Intolerance Chapter

Sweet Potato Casserole

Filling:

1 stick of butter
1/2 cup sugar
2 eggs, beaten
54 oz sweet potatoes, drained and mashed (1 40-oz can and 1 14-oz can)
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup milk

Topping:

1/2 cup butter
1/2 cup GF flour blend
1/2 cup brown sugar
1 cup pecans

Beat butter, sugar and eggs, add to sweet potatoes. Beat with a mixer until smooth. Add salt, vanilla and milk and mix well. Put into an 11-inch by 7-inch glass dish.

Melt butter, add flour, brown sugar and pecans and mix together. Spread over top. Bake at 350 for 45 minutes.