This recipe comes to me via my cousin Julie who learned it from the Millers. Mashed and then baked, its a guaranteed crowd-pleaser. And naturally gluten free! Dare I try maple syrup instead of corn syrup?
Sweet Potato / Yam Casserole (Barb Miller)
3 cups mashed sweet potatoes
1 1/2 tsp salt
1/8 tsp pepper
2 eggs beaten
Topping:
1/3 cup butter
3/4 cup brown sugar
1/3 cup corn syrup
3/4 cup chopped pecans
Combine potatoes, salt, pepper & eggs. Place in a greased 2 quart dish. Combine remaining ingredients except nuts. Spread over potato mixture. Sprinkle pecans on top. Bake at 350 for 25 minutes.
Happy Thanksgiving!
Gluten Free Vermont 