Sweet Potato Casserole from Crunchmaster®

Yield 6




  1. Preheat oven to 350°F.
  2. Peel and cube sweet potatoes. In a large stock pot boil potatoes until tender, drain. Return potatoes to stock pot. Mash until smooth.
  3. Add eggs, 1 teaspoon dark brown sugar, salt, cinnamon, ginger, and nutmeg. Mix well.
  4. Spray a 2 quart oval baking dish with non-stick cooking spray. Add potato mixture to dish and spread evenly. Set aside.
  5. In a medium bowl, combine Crunchmaster® Multigrain Cracker crumbs, melted butter, and 1/3 cup dark brown sugar. Mix well. Top potato casserole with cracker mixture. Spread mixture evenly covering the entire top of the casserole.
  6. Cover with aluminum foil and bake for 25 minutes. Remove foil carefully and bake for 10 more minutes.

Courses Side Dish

Recipe by Gluten-Free Homemaker at