This is my most favorite recipe of all time. It's sweet, savory, creamy, and a serious crowd pleaser.
5 lb cubed, peeled sweet potato (or 2 large cans yams)
Â½ cup plain, parve coconut creamer (or half-and-half)
Â½ cup all-natural maple syrup
1 tsp vanilla extract
Â¾ tsp salt
1 large egg or 3 Tbls egg whites
1 cooking spray
Â½ cup gluten-free flour mix
Â½ tsp xanthum gum
Â½ cup packed brown sugar
Â¼ cup chilled margarine/butter, cut into small pieces
Â½ cup chopped pecans
Preheat oven to 375 degrees Fahrenheit.
Place the potatoes into a large pot and cover with water. Bring to a boil, reduce heat, and simmer for about 12 minutes or until tender. Then, drain.
Note: If you choose to use canned yams, you will simply have to mix them with a hand mixture for a few minutes, as they will cream easily!
Combine the coconut creamer (you can find this with all other creamers in the dairy section), maple syrup, vanilla, salt, and egg in a bowl until combined.
Add the potato to the mixture and beat with a mixer until smooth and creamy.
Spoon the potato mixture into a 9x13 inch baking dish coated with cooking spray.
Combine the gluten-free flour and sugar in a food processor, pulsing to combine. Add the chilled butter to create a coarse meal. Stir in the pecans, and sprinkle over the potato mixture.
Cover and bake at 375 for 15 minutes, and then uncover and bake 25 more minutes until the top is browned and potatoes are heated.