This recipe has become one of the mainstays since I’ve been responsible for Christmas dinner.
My daughters love it, and so does my nephew, who’s on a dairy- and gluten-free diet, so I make a couple of substitutions, which don’t alter the yummy-factor.
I often prepare it the day before and just add the topping before I put it in the oven on Christmas Day.
from Shannon Todd Booth,Langley Hospice Society communications manager
Sweet Potato Casserole
• 1 cup (packed) golden brown sugar
• 1/2 cup chopped pecans (I’ve also used walnuts)
• 1/4 cup (1/2 stick) chilled butter, cut into 1/4-inch pieces (I substitute coconut oil for the butter for some family members who are dairy-free)
• 5 pounds red-skinned sweet potatoes (yams), peeled and sliced
• 4 large eggs
• 3 tbsp pure maple syrup
• 2 tbsp vanilla
•1 tbsp fresh lemon juice (or orange juice)
• 2 tsp salt
• Preheat oven to 350 F.
• Mix sugar, pecans and butter (or coconut oil) into a crumbly mixture and set aside
• Grease a 13 x 9 x 2-inch glass baking dish with butter or coconut oil
• Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander until they have cooled a bit (15 mins). Purée sweet potatoes with hand blender, or food processor.
• Beat the eggs, maple syrup, vanilla, and lemon juice (or OJ) into the mixture.
• Transfer the mixture to prepared dish. Crumble the pecan topping evenly over mixture.
• Bake until golden brown and topping bubbles – about 1 hour.
• Let stand 15 minutes and serve.