Sweet Potato Casserole Recipe (27)

Ingredients:

• 5 cups sweet potatoes, baked (mashed (about 5-6 medium sweet potatoes))
• 1 cup granulated sugar
• 8 tablespoons butter (softened)
• 1 1/2 teaspoons vanilla extract
• 1/2 cup milk
• 2 large eggs
• 1 cup brown sugar (packed)
• 1/2 cup all-purpose flour
• 1 cup chopped pecans
• 4 tablespoons butter (softened)
• 2 cups gluten-free rolled oats (divided)
• 3/4 cups brown sugar (packed)
• 1/2 teaspoon kosher salt
• 8 tablespoons butter (melted and cooled)
• 1/2 teaspoon vanilla extract
• 1/2 cup mini marshmallows

Instructions:

1. Prep. Preheat oven to 350º F. Scrub sweet potatoes and boil or bake in the oven until tender.
2. Make the Sweet Potato Casserole. Cool, peel and mash the sweet potatoes. Stir in granulated sugar, butter, vanilla, milk and eggs, mix well. Pour mixture into a 9x13 baking dish or individual dishes for serving.
3. Make Pecan Crumble topping. Mix brown sugar, flour, nuts and butter together and spread evenly over sweet potato mixture.
4. Bake. Bake until the topping has browned and the sweet potato casserole has set in the center, about 30 minutes.
5. Make oat flour. Process 1 cup of rolled oats in a blender or food processor until they resemble flour.
6. Make crumble topping. Stir together the oat flour, remaining 1 cup oats, brown sugar, and salt. Stir in the melted and cooled butter and vanilla extract if using. Stir to combine. Store in the refrigerator until ready to add to the sweet potato casserole.
7. Bake. Spread the crumble topping on top of the unbaked casserole, leaving clumps of the mixture in places. Bake until browned and the sweet potato casserole has set in the center, about 30 minutes.
8. Bake. Bake the sweet potato casserole for 20 minutes. Remove from the oven and spread the marshmallows over the top of the casserole. Return to the oven and bake the remaining 10 minutes, until brown and toasty.