Sweet potato casserole - gluten free, lactose free

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.

Peeling is not fun

In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and almond mile (or heavy cream). Transfer to the prepared baking dish.

In a medium bowl, combine 1/4 cup butter, brown rice flour, organic brown sugar, and chopped pecans. Mix with your fingers to the consistency of course meal.

Sprinkle over the sweet potato mixture.

Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

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5-8 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup organic cane sugar (white)
2 tablespoons of almond milk (or heavy cream)
1/4 cup butter, softened
3 tablespoons brown rice flour
3/4 cup packed organic light brown sugar
1/2 cup chopped pecans

Adapted from:

http://allrecipes.com/Recipe/Gourmet-Sweet-Potato-Classic/Detail.aspx?event8=1&prop24=SR_Thumb&e11=sweet%20potatoes&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i3

http://allrecipes.com/Recipe/Yummy-Sweet-Potato-Casserole/Detail.aspx?event8=1&prop24=SR_Thumb&e11=sweet%20potatoes&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i1