Jamie Connell Recipe Reviews (Pg. 1) - Allrecipes.com (180918911)

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Yummy Sweet Potato Casserole

Reviewed: Dec. 25, 2013
I made this recipe dairy and gluten free!! I also changed it up by baking my sweet potatoes and then skinning them. I then cut them into chunks and pour the liquid mixture over the chunks of sweet potatoe. I choose to use brown sugar in the first half of the recipe and then for the crumb topping I used oat flour. I also used a butter alternative and it was AWESOME. Due to the consistency of the oat flour I had to change it in order for the crumbs to be crumbs... not goop. I looked for a way to alter this recipe for my gluten free, dairy free needs and came up empty handed so I have had to experiment. For starters I doubled the recipe because it gets inhaled! I used 1 1/2 cups of oat flour and 1 1/2 cups brown sugar with six tablespoons of butter alternative. I melt the butter and drizzle it into the dry mixture and fold the dry mixture onto the melted butter. The result is huge chunky crumbs like on cake boss!!! I also glazed my pecans so they are like candy from recipe I found. Egg white, 2 teaspoons of water, 2 tsp. of vanilla and a tsp. of salt, whipped until frothy and then add 1 cup of sugar. I chopped my pecans really small and then put them into the glaze mixture. Bake at 325 for 30 minutes, turning them over after 15 minutes. I then sprinkle them on top of the crumb topping before the marshmallows! This, my friends is heaven. I cannot eat pie anymore really so this is my dessert. I hope all of those gluten free, dairy free people enjoy!!!
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