Gluten-Free Organic Sweet Potato Casserole

Makes 8 – 10 servings

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

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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.

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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.

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Put in greased 8 x 8 casserole dish.

Topping

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

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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.

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