Sweet Potato Casserole with Soybean Flour | Anything but Authentic

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with healthy fats.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is a lighter alternative.

Preheat the oven to 350°F (175°C).

Spread 4 pounds of sweet potato or red yam potato onto a baking sheet and bake for 1 hour to 1.5 hours.

Let the sweet potatoes cool completely until easy to peel, then peel them.

In a standing mixer, add the peeled sweet potatoes and mix on low.

Gradually add in 1 stick of butter cut into thin slices and mix until well combined.

Add in 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 teaspoons vanilla extract, and 1/2 teaspoon salt; beat until well blended.

Add in 3 eggs and beat on medium until everything is well blended.

Reduce speed to low and gradually add in 2 1/2 cups of hot milk; set aside.

In a medium bowl, combine 1 cup all-purpose flour, 1/2 cup brown sugar, 1/2 cup kinako (soybean flour), and 1/4 teaspoon salt; mix until well combined.

Add in 1 stick of butter cut into half-inch cubes and rub until the mixture resembles coarse meal.

Add in 1 cup of chopped pecans and mix until well combined.

Pour the sweet potato mixture into a buttered 13x9x2 baking pan and spread the topping evenly on top.

Bake in a 375°F (190°C) oven for around 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens