Gluten-Free Organic Sweet Potato Casserole

Makes 8 – 10 servings

2 1/2 – 3 lbs. (3 large or 6 medium) organic sweet potatoes


Place in large pan, cover in water, and boil until tender when fork is inserted.  Takes 30 – 45 minutes depending size of sweet potatoes. I actually had to cut the large one in half after cooking 30 minutes, then cooked another 15 minutes. The others I removed after 30 minutes.


Place skinned potatoes in large bowl.  Mash with potato masher and add 1 stick (1/2 cup) butter, 1/2 cup Xylitol, 1/2 teaspoon Stevita Spoonable Stevia, 1/2 teaspoon salt, and 2 eggs. You can substitute the sweeteners for 3/4 cup sugar.


Put in greased 8 x 8 casserole dish.


In small bowl combine:

1 cup brown sugar

2  Tbsp. Oat Bran

2 Tbsp. Oat Flour

1/3 cup melted butter

1 cup chopped pecans


Mix and sprinkle on top.  Bake at 350 F /175 C  30 – 40 minutes.  I usually make ahead the day before and store in refrigerator overnight.  In that case I will need to let the casserole set out at room temp. for at least 30 minutes, then  bake for about 1 hour at 375 F/190 C.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s