Yam or Sweet Potato Casserole (Naturally Gluten Free)
You can never have too many American recipes, so give Yam or Sweet Potato Casserole (Naturally Gluten Free) a try. This gluten free and lacto ovo vegetarian recipe serves 8 and costs 54 cents per serving. One portion of this dish contains roughly 3g of protein, 9g of fat, and a total of 194 calories. 267 people found this recipe to be tasty and satisfying. It works best as a side dish, and is done in about 45 minutes. It can be enjoyed any time, but it is especially good for Thanksgiving. This recipe from Gluten Free Recipe Box requires brown sugar, egg, unsalted butter, and sweet potatoes. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is solid. Users who liked this recipe also liked Healthy Sweet Potato Casserole (gluten-free, nut-free, dairy-free), Gluten Free Streusel Topped Sweet Potato Casserole, and 2-ingredient Sweet Potato Pancakes {gluten-free, dairy-free, nut-free}.
Servings: 8
Ingredients:
1/3 cup + 1 Tablespoon dark brown sugar, packed, divided
1 large egg, at room temperature
1 teaspoon ground cinnamon, divided
1/3 cup finely chopped pecans
Salt, to taste
5 medium to large sweet potatoes/yams, peeled and cut into 1-inch cubes
4 Tablespoons unsalted butter or gluten free margarine, divided (Smart Balance or Earth Balance)
Equipment:
casserole dish
oven
bowl
Cooking instruction summary:
Oil a 2-quart casserole dish; set aside. Preheat oven to 350F.Boil 15 minutes. Drain; allow to rest in the bowl of your mixer to cool for 5 minutes.Add 1/3 cup brown sugar, 3 tablespoons butter, egg, and 1/2 teaspoon cinnamon; beat until smooth. Salt, to taste.Transfer to the prepared dish; set aside.In a small bowl, combine pecans, 1 tablespoon melted butter, brown sugar, and 1/2 teaspoon remaining cinnamon. Distribute evenly on top of the sweet potatoes.Bake for 40 minutes, uncovered. Serve immediately, or cover and refrigerate. You may make this dish up to three days in advance.
Step by step:
1. Oil a 2-quart casserole dish; set aside. Preheat oven to 350F.Boil 15 minutes.
2. Drain; allow to rest in the bowl of your mixer to cool for 5 minutes.
3. Add 1/3 cup brown sugar, 3 tablespoons butter, egg, and 1/2 teaspoon cinnamon; beat until smooth. Salt, to taste.
4. Transfer to the prepared dish; set aside.In a small bowl, combine pecans, 1 tablespoon melted butter, brown sugar, and 1/2 teaspoon remaining cinnamon. Distribute evenly on top of the sweet potatoes.
5. Bake for 40 minutes, uncovered.
6. Serve immediately, or cover and refrigerate. You may make this dish up to three days in advance.
Nutrition Information:
covered percent of daily need
