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Yam or Sweet Potato Casserole (Naturally Gluten Free)

I purchased a bag of organic yams over a week ago. Still not having used them, what better time to cook them than Thanksgiving.

I asked the produce man what is the difference between yams and sweet potatoes. He said that yams contained more moisture and sweet potatoes were stringy. That was a different answer than my previous research. However, he was incorrect. My yams were stringy. So, I used them as I would sweet potatoes and they turned out delicious!

My sister makes a similar recipe every year, and everyone loves it! She likes to add a little orange juice, but stopped once I discovered my citrus allergies. She’s always been thoughtful. I never asked her for her recipe, but was able to whip them up just the same.

I hope you enjoy this recipe, and Happy Thanksgiving!

Yield: Makes 8 servings

A traditional-style sweet potato casserole made from yams, all naturally gluten-free. The butter is the key to this dish as is the cinnamon and brown sugar.

Ingredients:

Gluten-free cooking/oil spray
5 medium to large sweet potatoes/yams, peeled and cut into 1-inch cubes
1/3 cup + 1 Tablespoon dark brown sugar, packed, divided
4 Tablespoons unsalted butter or gluten free margarine, divided (Smart Balance or Earth Balance)
1 large egg, at room temperature
1 teaspoon ground cinnamon, divided
Salt, to taste
1/3 cup finely chopped pecans

Instructions:

Oil a 2-quart casserole dish; set aside. Preheat oven to 350ºF.
Boil 15 minutes. Drain; allow to rest in the bowl of your mixer to cool for 5 minutes.
Add 1/3 cup brown sugar, 3 tablespoons butter, egg, and 1/2 teaspoon cinnamon; beat until smooth. Salt, to taste.
Transfer to the prepared dish; set aside.
In a small bowl, combine pecans, 1 tablespoon melted butter, brown sugar, and 1/2 teaspoon remaining cinnamon. Distribute evenly on top of the sweet potatoes.
Bake for 40 minutes, uncovered. Serve immediately, or cover and refrigerate. You may make this dish up to three days in advance.

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