Candied Yams (also known as Sweet Potato Casserole) is staple on my holiday menu. The crunchy, caramelized topping and creamy mashed sweet potatoes taste more like a dessert than a side dish.
This recipe is one of my family’s favorites, but Little Miss Bayou could never enjoy more than a taste. Now that I’ve created this gluten-free version, everyone can partake. The Bayou Bunch even prefers this one. Read on for how I adapted a family favorite to make it gluten-free.
I would not call this a healthy recipe because of all the added sugars, but it’s great for special occasions. We double the batch when serving a large group.
Believe it or not, I actually reduced the sugar A LOT from the original recipe!
- 40 oz can sweet
- potatoes (or yams),
- drained well, and mashed
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup melted salted butter, divided
- 1/3 cup milk
- 1 cup chopped pecans
- 1/4 cup almond flour
- 1 tsp cinnamon
- 1 tsp salt
Preheat the oven to 350. Drain the sweet potatoes very well. This is important, or the casserole will be runny. Mash the potatoes and combine them with the sugar, egg, milk, vanilla, and 1/4 cup melted butter.
Next, combine the toppings in a separate bowl: 1/4 cup melted butter, chopped pecans, almond flour, cinnamon, and salt.
Spoon the mixture into a shallow baking dish, and smooth until level. Bake uncovered for 20-25 minutes, or until the top is hardened and the sugar is caramelized. It will be a nice, rich brown color. Don’t let the pecan topping burn.
Download the Recipe
Below is a printable PDF version of this recipe:
I hope you and your family have an amazing holiday. Let me know if you try this recipe! I love hearing from you.