Saturday, December 19, 2009
A Georgia Favorite Made GF/SF
I love Senator Russell Sweet Potatoes, a Georgia recipe for a sweet potato casserole with a dark, crumbly topping made with pecans, flour, brown sugar, and butter. I am not a marshmallow topping sweet potato casserole girl. I discovered this in 1985, but I'd had it before then -- It's named after Sen. Richard B. Russell, a Georgia hero and lawmaker.
When Mary suggested we have GF Honey-Baked Ham last night, I helped whip this up from memory.
I made two critical changes. One, I used brown sugar Splenda, since I am trying to watch my sweets. This does alter the flavor a little, but it isn't bitter.
Second, I used Pamela's Baking Mix instead of the flour. You could use plain on GF flour mix here too, without Xanthan gum. I think the Pamela's was perfect. It made a lovely crumbly top.
This would be easy to make casein free, and probably you could make it vegan if you had egg replacer. You could also use demerara dark sugar to make it organic.
It's that kind of casserole.
But here it is. And it was yummy!
Sen. Russell Sweet Potatoes, GF/SF style
3 c. sweet potato pulp
1/2 c. brown sugar Splenda (or the real thing is you're not SF)
1 tsp. vanilla
1/2 c. milk (any kind of milk will do)
1/4 c. butter
1/2 c. brown sugar Splenda (or a cup of the real stuff is you're not SF)
1/2 c. Pamela's GF Baking Mix (or GF flour or the real stuff if you're not GF)
1/2 c. butter (you know the drill...)
1 c. chopped pecans.
Nuke or bake sweet potatoes with skins (we used five, I think). Skin and place in mixing bowl. Add other ingredients and mix.
Mix topping in a bowl and spread on top. Bake for 30 minutes at 350 degrees. Use 9 x 9 inch baking dish.
Much love, and try it you'll love it!