Sweet Potato Casserole with Pineapple and Pecans - Gluten Free, Sugar Free
Serves: 10 - 12
  • 6 pounds sweet potatoes or yams (6-8 medium-large)
  • 12 Tablespoons butter (salted or unsalted), melted and divided
  • 2 teaspoons vanilla extract
  • 3 cups fresh pineapple (from 1 medium pineapple), diced into small (1/4") pieces
  • sea salt
  • 4 large eggs, beaten
  • 4 cups pecans (I use the soaked and dried sea salt pecans from the Pecan Shop)
  • 1/2-2/3 cup xylitol, erythritol, or coconut sugar
  1. Adjust oven rack to lower-middle position and preheat oven to 400°. Poke each sweet potato a few times with a fork and place them on a baking sheet. Bake potatoes until very tender when pierced with a fork. Remove from the oven. When cool enough to handle, peel and put flesh into a large bowl. If you want to speed things up you can cut the hot potatoes in half, let cool for 10 minutes, and then scoop flesh into a bowl.
  2. Turn heat down to 375°.
  3. Butter a large baking dish (about 9"x13").
  4. Mash potatoes with a potato masher. Add 6 tablespoons melted butter, vanilla, and chopped pineapple to the potatoes and stir to combine. Add salt to taste. Sweet potatoes and pineapple vary in sweetness so taste and add a little sweetener of your choice (I use xylitol, erythritol, or coconut sugar) to the potatoes if desired. Stir in eggs. Transfer potato mixture to baking dish.
  5. Put pecans in a medium bowl. Add remaining 6 tablespoons butter and sweetener. Stir to combine and sprinkle evenly over the potatoes.
  6. May be made up to this point 24 hours ahead of time and kept covered and chilled.
  7. Bake at 375° for about 35-45 minutes or until pecans are nicely browned. Serve warm. May be baked a few hours ahead of time and reheated.
Recipe by Preheat to 350˚ at https://preheatto350.com/sweet-potato-casserole-pineapple-pecans-gluten-free-sugar-free/