I love how this sweet potato casserole turned out. What a relief, too. I made it for the first time on Thanksgiving morning, after finding the recipe online at the last minute and making several changes. The texture was perfect, a crunchy layer of sugared nuts over a bed of fluffy, spiced sweet potato. It was all I could do not to eat it for breakfast, lunch, and dinner until it disappeared. Fortunately, my husband was able to help me not polish it off by myself. That's especially lucky for me because I made a double batch. Sweet potato casserole is my favorite!
Ingredients
3 cups mashed sweet potatoes
1/2 cup stevia in the raw (can be substituted equal parts for sugar. if using another brand of stevia decrease the amount of significantly)
1/2 cup agave nectar
2 eggs, beaten
1 tsp vanilla
1/2 cup almond milk (or other non dairy milk)
1/2 cup melted butter (I used earth balance soy free spread)
1 tablespoon cinnamon
1 tsp nutmeg
Topping
1/2 cup coconut sugar
1/3 cup tapioca flour (or tapioca starch)
1/3 cup melted butter (again earth balance)
1 cup chopped pecans
1 tbsp cinnamon
pinch of nutmeg
Preheat oven to 350 degrees. Combine first 7 ingredients and beat until creamy smooth. Pour into a buttered 1 1/2 to 2 quart casserole dish. Mix remaining ingredients together and spread over top. Bake for 35 to 40 minutes until the topping is golden brown. I think I actually doubled the sweet potato and tripled the topping when I made it. I like the topping nice and thick. If you do a single batch of sweet potato you could probably still double the topping. :-) Store in the refrigerator.
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