Today I bring you part 2 of 3 of my “Friendsgiving” dishes! This Sweet Potato Casserole has been in my family for yeeeeeaaarrrss. I will say, though… I have done quite a bit of tweaking. When I would eat it as a kid, I absolutely LOVED how much sugar the base layer and topping contained. However, once I became a little more health conscious as an adult, and no longer had an extremely fast metabolism, I started altering the amount of butter and sugar the recipe called for. While the casserole still calls for a large amount of butter and sugar, it’s a little less guilty than the original version. Also, one year my grandmother’s sister, Aunt Beth, made the casserole for our family get-together. The sweet potato layer was better than I had ever tasted it before… so smooth and creamy! After asking Aunt Beth what her secret was, I knew processing the sweet potatoes was the way to go. After reducing the sugar/butter, processing the sweet potatoes, I still had a few more alterations to make. Two years ago, after I had become gluten free, I was determined to make a GF-friendly twist to this family classic. Also, wanting to use some sweet potatoes I had on hand, I used fresh, baked potatoes instead of the regular sweet yams out of the cans. It was a HUGE success!!! Although it may seem like a lot of extra effort to go through the additional steps of baking the potatoes before incorporating them into the casserole…. it is definitely worth it! This sweet potato casserole is hands down my favorite dish on the dinner table. I oftentimes eat all of the savory dishes first and then go back to fill up my plate with this heavenly treat for dessert. Who needs pumpkin pie when you have an amazing sweet potato casserole?! Hope you enjoy!