Gluten Free Sweet Potato Casserole

1 Stick of salted Butter (softened)

3/4 Cup Pure Organic Agave Nectar

2 Tablespoons Brown Sugar (packed)

1/3 Cup Egg Whites (or 2 whole eggs)

3 ½ Cups Cooked (or canned, & drained)  Sweet Potatoes ( if you use canned, it is 1- 29oz. can additive free sweet potatoes or yams) (for fresh sweet potatoes, it will take about 2, 8-9 inch large peeled and boiled sweet potatoes)

In large mixing bowl, add softened butter, agave nectar, brown sugar and egg whites. Using electric mixer, beat until blended. Add sweet potatoes and mix until potatoes are blended well with butter mixture and look like mashed potatoes.

Preheat oven to 350* Pour potato mixture into a greased 9 inch square baking dish, smooth out the top, and make the topping.

Pecan Topping:

1/2 Stick of butter (1/4 cup)

1/4 Cup Pure Honey

1  1/2 Tablespoons Brown Sugar (packed)

1/4 Cup Gluten Free All Purpose Flour

2 Cups Chopped Pecans

In medium bowl melt butter, and add honey, brown sugar and flour. Whisk together until flour is completely dissolved. Add Pecans and fold into butter honey mixture.  When well mixed spoon pecan topping onto sweet potatoes and bake for 30 – 35 minutes. Let casserole cool and serve. Enjoy!

To make this dairy free, just switch out the butter for Earth balance or another GF butter substitute.

Do ahead tip:

If you prefer fresh sweet potatoes, you can peel and cut them up into large chunks and put them in the crock pot, cover with water and cook on low for 4-6 hours or until soft. Drain and refrigerate until needed.