6 sweet potatoes
1/4 cup white sugar
1/2 cup milk
1/2 cup melted butter
1 tsp gluten-free vanilla extract
2 eggs, beaten
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup chopped pecans
1/8 tsp ground ginger
(may substitute ground cloves)
1 cup dark brown sugar
1/3 cup gluten-free flour
1/3 cup melted butter
In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork
tender. Drain, allow to cool and remove skins.
Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin
to break up. Increase speed to medium high and blend until smooth.
Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
Allow any potato fibers to remain on the beater and remove. Pour sweet potato
mixture into the casserole dish.
Prepare the topping in a small bowl by whisking together the brown sugar, flour
butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.