Gluten Free Sweet Potato Casserole

Need a delicious Thanksgiving side dish? This Gluten Free Sweet Potato Casserole will not disappoint.  It’s filled with creamy mashed sweet potatoes and topped with a sweet, crunchy oatmeal topping.  Drizzle it with maple syrup and you have a winning side dish.  {gluten free}

Happy Friday guys! Does everyone have their Halloween costumes ready?  As I mentioned before I have a Snapchat girl and a zombie football player in the house. For some reason, my 13 old has no idea and no interest in dressing up.  What’s up with that?  Is he too old?  Is my baby no longer interested in dressing up?  Boo, hoo.  I have a feeling at the 11th hour he is going to be scrambling to make a homemade costume.  Any ideas?

I don’t want him to be that teen that shows up at your door with a lame almost non-existent costume and a pillow case!

I’m starting to do my Thanksgiving meal planning and I never serve anything that I haven’t tested out before.  Tyler’s Maple Turkey is always on the menu along with some type of old fashioned corn casserole. I always serve my Pomegranate Cranberry Sauce too. When I was young we always had the gooey casserole covered in marshmallows and full of butter but this year I decided to make it a bit healthier. This Gluten Free Sweet Potato Casserole was a huge win and I’ve eaten it for lunch all week.

This Gluten Free Sweet Potato Casserole is…

• healthy
• creamy
• sweet
• gluten free
• refined sugar-free
• paleo (if you omit the oats)

I started by boiling my sweet potatoes and then mashing them.  I added some coconut oil, coconut milk, and one egg.

The topping is made with gluten free quick oats, pecans, Bob’s Red Mill Almond Flour and maple syrup.

Seriously, it’s so good and has no gluten and it’s refined sugar-free. That’s a huge change from the sweet potato casserole I grew up on.

Don’t save this just for Thanksgiving either.  It’s great to serve for Halloween or any fall get together.  The color is gorgeous.

Happy Thanksgiving planning to you!

5 from 1 vote

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Gluten Free Sweet Potato Casserole

Need a delicious Thanksgiving side dish? This Gluten Free Sweet Potato Casserole will not disappoint. It's filled with creamy mashed sweet potatoes and topped with a sweet, crunchy oatmeal topping. Drizzle it with maple syrup and you have a winning side dish. {gluten free, dairy free, vegan}

Course Vegetable

Cuisine American

Servings 8

Calories 178 kcal

Author Karen Kelly

Ingredients

• 2 1/2 - 3 pounds of sweet potatoes
• 1/2 cup coconut or almond milk
• 2 tbsp melted coconut oil
• 1 egg
• 1/2 tsp salt
• For the Topping:
• 1 cup gluten free quick oats
• 3 tbsp Bob's Red Mill Almond Flour
• 2/3 cup chopped pecans
• 2-3 tbsp pure maple syrup
• 1 tbsp coconut oil

Instructions

1. Preheat oven to 375 º.
2. Peel and cut sweet potatoes into cubes.
3. Put potatoes in a large pot and cover with water. Boil for about 6-8 minutes. Check with a fork to make sure they are tender. Remove and drain. Return to pot.
4. Add coconut milk, coconut oil, egg and salt. Mash potatoes and stir.
5. Spray a 9 x 13 casserole dish with cooking spray and spread potato mixture in the bottom.
6. In a small bowl mix topping ingredients.
7. Spread over top of potatoes.
8. Bake at 375 degrees for about 17-20 minutes or until topping is golden.
9. Serve with a drizzle of pure maple syrup.
10. This reheats well and can be made a day ahead.

Adapted from Cooking Light.