Shannon Todd Booth said her daughters are huge fans of her sweet potato casserole.

Love: Easy to prepare, ahead of Christmas Day

Love: Start your own family traditions - a special series of recipes have been running in the Langley Advance since Dec. 8, here’s another.

This recipe has become one of the mainstays since I’ve been responsible for Christmas dinner.

My daughters love it, and so does my nephew, who’s on a dairy- and gluten-free diet, so I make a couple of substitutions, which don’t alter the yummy-factor.

I often prepare it the day before and just add the topping before I put it in the oven on Christmas Day.

from Shannon Todd Booth,Langley Hospice Society communications manager

Sweet Potato Casserole

Ingredients:

Topping

• 1 cup (packed) golden brown sugar

• 1/2 cup chopped pecans (I’ve also used walnuts)

• 1/4 cup (1/2 stick) chilled butter, cut into 1/4-inch pieces (I substitute coconut oil for the butter for some family members who are dairy-free)

Casserole

• 5 pounds red-skinned sweet potatoes (yams), peeled and sliced

• 4 large eggs

• 3 tbsp pure maple syrup

• 2 tbsp vanilla

•1 tbsp fresh lemon juice (or orange juice)

• 2 tsp salt

Directions:

• Preheat oven to 350 F.

• Mix sugar, pecans and butter (or coconut oil) into a crumbly mixture and set aside

• Grease a 13 x 9 x 2-inch glass baking dish with butter or coconut oil

• Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander until they have cooled a bit (15 mins). Purée sweet potatoes with hand blender, or food processor.

• Beat the eggs, maple syrup, vanilla, and lemon juice (or OJ) into the mixture.

• Transfer the mixture to prepared dish. Crumble the pecan topping evenly over mixture.

• Bake until golden brown and topping bubbles – about 1 hour.

• Let stand 15 minutes and serve.

 

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