Sweet Potato Casserole

I wanted to share another recipe that has been part of our family tradition for as long as I can remember. We had to change the recipe a little bit to make it "safe" but it is still delicious!

My mom is helping me out again today :)

This recipe is from my best friend's (Connie) husband's (Harv) grandmother (old southern Georgia recipe!) Yeah, that is confusing! :) *This recipe has been tweaked to make it safe! A couple of ingredients like eggs & pecans have been left out; butter & milk have been replaced with safe substitutes! Yummy! :)

-Terri

Sweet Potato Casserole

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

8 medium sweet potatoes

1 c. brown sugar

1/2 bag small marshmallows (Elyon mini marshmallows from Whole Foods are GF, but have fish gelatin in it)

1/2 stick Earth Balance butter (or 1/4 c. Smart Balance Light, vegan spread)*, melted

1 - 20 oz. can pineapple tidbits (drained or save to replace soy milk if you want)

5 oz. rice or soy milk/rice milk*

1 1/2 c. coconut (coconut is safe for people with tree nut allergies, read about it HERE) OR you don't have to use it

1 tsp. gluten free vanilla

1 tsp. pumpkin pie spice

Topping

1/2 tsp. pumpkin pie spice

2 c. corn flakes (crushed)

1/2 stick Earth Balance butter melted

1/2 c. brown sugar

Boil sweet potatoes 20-30 minutes until fork tender. Drain and run cold water over them till cool enough to handle. Peel potatoes and put in a large bowl and mix with mixer till smooth. (If you want more of a pineapple taste, omit soy milk and add drained pineapple juice from tidbits instead) . Add remaining ingredients and mix thoroughly. Pour into 13 x 9 pan. Bake at 325 degrees for 30 minutes. Then add combined topping ingredients sprinkled on top and bake for 10 more minutes.