Gluten-Free Sweet Potato Casserole
A delightful and comforting dish with creamy sweet potatoes and crunchy pecan streusel, perfect for holidays or family dinners without gluten.
Ingredients
For the sweet potato base
- 3 lbs sweet potatoes Peeled and cut into chunks
- 1/4 cup almond, cashew, or coconut milk
- 1/4 cup sugar
- 2 eggs eggs
- 2 teaspoons vanilla
- 1/2 teaspoon salt
For the topping
- 1 cup pecans, chopped Chopped to your preference (fine or chunky)
- 3/4 cup dairy-free butter, melted and divided
- 1/2 cup brown sugar, packed
- 1/2 cup gluten-free flour Ensure it's labeled gluten-free
- 1 teaspoon cinnamon
Instructions
Cook the Potatoes
- Start by peeling the sweet potatoes and cutting them into chunks.
- Boil the sweet potatoes in a large pot until they are tender, about 15-20 minutes. Drain and let them cool slightly.
- In a mixing bowl, mash the sweet potatoes until smooth.
- Add almond, cashew, or coconut milk, sugar, eggs, vanilla, and salt. Stir until well combined.
Prepare the Topping
- In a separate bowl, mix the chopped pecans, melted dairy-free butter, brown sugar, gluten-free flour, and cinnamon. Combine until crumbly.
Assemble the Casserole
- Preheat your oven to 350°F (175°C).
- Pour the sweet potato mixture into a greased baking dish.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 25-30 minutes, or until the topping is golden and crispy.
Notes
For extra flavor, consider adding a pinch of nutmeg to the sweet potato mixture. Make sure to taste the sweet potato base before adding the eggs and adjust the sweetness if necessary. For added texture, you can mix in some mini marshmallows into the sweet potato layer. To store leftovers, let the casserole cool completely, cover it tightly and refrigerate for up to 3-4 days. If freezing, it can last up to 2-3 months.