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Holiday Sweet Potato Casserole

This recipe is originally my aunt's but has been modified to make it gluten and dairy free.
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Cook Time 30 minutes
Servings: 10
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 4-6 large, sweet potatoes should equal 6-8 cups, cooked
  • 3/4 cup sugar
  • 1/2 cup dairy free butter, softened Earth Balance recommended
  • 3 eggs
  • 2 tsp vanilla
  • 1 tsp salt
  • 1/2-3/4 cup dairy free milk I used coconut milk
Topping
  • 1 cup brown sugar
  • 2/3 cup gluten free flour 1 for 1 all-purpose recommended
  • 1/3 cup dairy free butter melted
  • 1 1/2 cups chopped walnuts

Method
 

  1. Peel and chop sweet potatoes. Boil in water until tender. Drain.
  2. Place potatoes in mixing bowl. Add all ingredients except for milk and topping. Beat after each addition. Gradually add milk until desired consistency. *
    *Note: I do not always add full amount.
  3. Pour potato mixture into 9x13 casserole dish.
  4. Combine topping ingredients. Sprinkle on top of potato mixture.
  5. Bake on 350 for 30-40 minutes. Insert knife into center. Knife should be hot to touch when done.