Roast 3 lbs of fresh Sweet Potatoes in a 400 degree oven for 45-60 minutes until soft when pierced with a knife. When cool scoop the pulp out of the skins into a medium bowl and mash with a fork or a potato masher.

Gluten free/White sugar free version

4 Cups Mashed Sweet Potatoes
1/2 Cup Dark Agave Syrup
1 tsp Molasses
1/4 cup melted butter *salted or unsalted 
1/3 cup milk
2 beaten eggs
1 tsp vanilla

1/4 cup melted butter
1/2 cup of your favorite gluten free flour (I use 1/4 cup almond meal, 1/4 cup rice flour)
1/2 Cup Dark Agave Syrup
1 Cup Pecans


Preheat oven to 350 degrees.

Combine the mashed sweet potatoes, dark agave, molasses, melted butter, eggs, milk and vanilla in a medium bowl and mix with a spoon and pour into an 11 x 7 x 1.5 casserole dish (I never grease it- but I doubt to would hurt if you wanted to). Set aside.

Combine melted butter, dark agave and GF flour mix in a small bowl (or a 2- or 4-cup measuring cup, as it is easier to pour later) and stir until blended. This will be very syrupy.

Pour topping mixture on the sweet potato mixture and then sprinkle the pecans on the top.

Bake at 350 degrees for 25-30 minutes. Cool for few minutes and then serve.


Serves 8-10 depending on portion.