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}
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Servings: 8
Calories: 178kcal
Equipment
- hand mixer
Ingredients
- 3-4 large sweet potatoes
- ½ cup coconut or almond milk
- 2 tablespoon melted coconut oil
- 1 egg
- ½ teaspoon salt
- For the Topping:
- 1 cup gluten free quick oats
- 3 tablespoon Bob's Red Mill Almond Flour
- ⅔ cup chopped pecans
- 2-3 tablespoon pure maple syrup
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 375 degrees Fahrenheit and place the rack in the center of the oven.
- Peel and cut sweet potatoes into halves or fourths with a sharp chef's knife.
- Place sweet potatoes into a large pot and cover with water. Boil for about 6-9 minutes checking occasionally by poking with a fork. You want the sweet potatoes to be fork-tender. Remove and drain potatoes and put into a large bowl.
- Add almond milk, melted coconut oil, egg, and salt. Use a hand mixer to blend or you can mash with a hand potato masher. You could also use a food processor for this but not necessary.
- Spray a 9 x 13-inch baking dish with non-stick cooking spray and add the sweet potato mixture. Spread the filling evenly in the greased casserole dish.
- In a small bowl make the pecan topping by mixing the quick oats, almond flour, pecans, and maple syrup. Spread evenly over the top of the casserole.
- Bake at 375 degrees Fahrenheit for about 17-20 minutes or until the topping turns golden. You can place on a baking sheet if you are worried about it spilling over into your oven.
- Serve immediately with a drizzle of pure maple syrup.
Notes
- For a dairy-free option, you have to use non-dairy milks like coconut milk, almond milk, oat milk or rice milk AND a vegan butter, like Earth Balance or coconut oil.
- You can use any type of nuts that you like: pecans, walnuts, almonds, sunflower seeds, macadamia nuts, pistachios, Brazil nuts, peanuts or hazelnuts.
- This is not a super sweet recipe and is considered refined sugar-free so if you prefer your sweet potato casserole sweeter you can add a few tablespoons of brown sugar or coconut sugar to the topping mixture.
- If you want to make a vegan sweet potato casserole you can replace the egg with a flax egg or an egg replacer like Bob's Red Mill. You can find these at most grocery stores.
Nutrition
Calories: 178kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Sodium: 3mg | Potassium: 84mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10IU | Calcium: 28mg | Iron: 0.8mg
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