I have always loved sweet potatoes. But they were never as big a part of my diet as they are now that I can’t eat nightshade vegetables, which include white potatoes. And sweet potatoes in some form have always been one of my favorite foods at Thanksgiving. As a child, my mother made them mashed with sugar and butter and topped with marshmallows, a dish I would still love but have stopped making. My nuclear family preferred candied sweet potatoes, the kind you boiled with a ton (literally) of butter and sugar. Yes, they were delicious, but they were a bit too much. So, for the past few years, I’ve been experimenting with pan-sautéed sweet potatoes and other variations. But I am done experimenting, having just this week created what has to be the best gluten-free sweet potato casserole. There is none of the gloppy mess of butter and sugar that the typical candied variety has. This casserole had the perfect consistency, tender sweet potatoes with that delightful crunch of sweet pecans. As a bonus, this casserole is easy to make.
Best Sweet Potato Casserole with Pecan Streusel Topping
3.5 lbs. sweet potatoes, peeled and cut in 1/4-inch slices
Sauce
1/2 cup (1 stick) unsalted butter
1/2 cup dark brown sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Topping
3 tablespoons unsalted butter, melted
1/2 cup dark brown sugar
3/4 cup chopped pecans (use hands to break apart to preserve oil)
2 tablespoons sorghum flour
1 tablespoon arrowroot starch
1/8 teaspoon xanthan gum
Preheat oven to 375 degrees. Grease a 13” x 9” pan.
While cutting sweet potatoes, combine sauce ingredients in a small pan. On medium heat, bring to a boil and remove from heat. Arrange sliced sweet potatoes in pan. Pour sauce over potatoes, and cover with aluminum foil. Bake at 375 degrees for 45 minutes (convection oven: 350 degrees for 38 minutes).
While potatoes bake, make topping: use a fork to combine melted butter, brown sugar, pecans, sorghum flour, arrowroot starch, and xanthan gum. Set aside.
When potatoes have cooked for the allotted time, remove foil and sprinkle with topping. Return to heated oven for 15 more minutes (convection oven: 12 minutes).
***
My family, none of whom have to eat gluten-free, loved this recipe. I was asked by two of them to send it, pronto. (And there were only six adults, including me at that table.) I’m looking forward to eating these sweet potatoes again with my other Thanksgiving leftovers. And this casserole will definitely be on the menu next year, allowing me to experiment with something else. So, I am glad I have created a new tradition with this scrumptious casserole. And you can, too.
Best Sweet Potato Casserole with Pecan Streusel Topping
3.5 lbs. sweet potatoes, peeled and cut in 1/4-inch slices
Sauce
1/2 cup (1 stick) unsalted butter
1/2 cup dark brown sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Topping
3 tablespoons unsalted butter, melted
1/2 cup dark brown sugar
3/4 cup chopped pecans (use hands to break apart to preserve oil)
2 tablespoons sorghum flour
1 tablespoon arrowroot starch
1/8 teaspoon xanthan gum
Preheat oven to 375 degrees. Grease a 13” x 9” pan.
While cutting sweet potatoes, combine sauce ingredients in a small pan. On medium heat, bring to a boil and remove from heat. Arrange sliced sweet potatoes in pan. Pour sauce over potatoes, and cover with aluminum foil. Bake at 375 degrees for 45 minutes (convection oven: 350 degrees for 38 minutes).
While potatoes bake, make topping: use a fork to combine melted butter, brown sugar, pecans, sorghum flour, arrowroot starch, and xanthan gum. Set aside.
When potatoes have cooked for the allotted time, remove foil and sprinkle with topping. Return to heated oven for 15 more minutes (convection oven: 12 minutes).
***
My family, none of whom have to eat gluten-free, loved this recipe. I was asked by two of them to send it, pronto. (And there were only six adults, including me at that table.) I’m looking forward to eating these sweet potatoes again with my other Thanksgiving leftovers. And this casserole will definitely be on the menu next year, allowing me to experiment with something else. So, I am glad I have created a new tradition with this scrumptious casserole. And you can, too.
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