Monday, October 1, 2012

Ain't Yo Mama's Sweet Potato Casserole--A New Twist to an Old Fav

All dressed up for Christmas! 

There is no way this baby can be mistaken for the sweet potato casserole covered either with marshmallows or a strudel topping all of us grew up enjoying. The sweet potato casserole I got from my mother contained eggs, which meant the actual assembly could not be more than 12 hours in advance. The filling part of this recipe can be made up to 48 hours prior, with the topping added just before going into the oven. This recipe will definitely make its public debut at my Christmas dinner. 
By the way, don't stress when you look at the calorie count. Yes, the number is higher than I would have like, but is you use fat free milk or coconut milk, this number will go down slightly. The good news is that one serving contain 7219 IU of vitamin A or about 7 times the daily limit. So share one with a friend, lower your calorie intake while still having loads of vitamin A to spare.
Here is my recipe:
3 15-ounce cans sweet potatoes
3/4 cup sugar
1/2 tablespoons milk
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup melted butter

Here is how I did this:
1. Preheat oven to 350 degrees Fahrenheit.

2. In bowl of a stand mixer, place drained sweet potatoes, sugar, milk, ginger, cinnamon and nutmeg. Beat on medium speed until well blended.

3. Spray 8 1/2 cup ramekins with gluten free non-stick cooking spray. Divide sweet potato mixture between the 8 prepared ramekins; divided melted butter evenly between the 8 ramekins. Set aside.

1/2 cup General Mills Corn Chex (gluten free)
1/2 cup General Mills Rice Chex (gluten free)
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/4 cup butter melted

1. Place corn and rice chexs in a sealable bag. Use a rolling pin to finely crush cereal. Place crushed cereal in a medium mixing bowl. Add brown sugar, walnuts and butter. Mix thoroughly and divide evenly between the eight ramekins. Place ramekins on baking sheet and into preheated oven. Bake for 20 to 25 minutes or until heated throughout and the topping is lightly browned. If the topping begins to brown too quickly, cover with aluminum foil.

Servings: 8

Oven Temperature: 350°F

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

1 comment:

  1. Sounds great! What a fun twist! :) Thanks for linking up at our Gluten Free Fridays party last week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) GFF is live NOW :) This week one lucky blogger will be randomly selected to win a case of Planet Rice! Its yummy! Its gluten free, sprouted and grown in the US. You can link up to 3 entries! The more you link up the better you chances to win! (entries from US only) Cindy from


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