Gluten Free Sweet Potato Casserole
Gluten Free Sweet Potato Casserole is made with a warm sweet potato mash and topped with an oat and pecan crumble topping. Baked together in one dish, you end up with a sweet and comforting side dish for the holidays!
Servings: 9
Ingredients
- 6 cups diced sweet potato peeled (approx. 3 large sweet potatoes)
- 1/2 cup oat milk or milk of choice
- 1/4 cup butter regular or vegan
- 1 tsp vanilla extract
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1/4 tsp cinnamon
for the topping:
- 3/4 cup rolled oats see notes for oat-free version
- 1/3 cup oat flour or sub almond flour
- 1/2 cup pecans chopped
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/4 cup butter regular or vegan, melted
Instructions
- Add diced sweet potatoes to a large pot, then fill it with water so that the potatoes are covered by one inch. Bring to a boil, then continue boiling until the potatoes can easily be pierced with a fork, 8-10 minutes. Drain, then place the potatoes back into the pot.
- Preheat oven to 350° then grease a 9x13 baking dish with nonstick spray.
- Add the milk, butter, vanilla, brown sugar, cinnamon, and salt to the pot, then use a potato masher to mash the potatoes; transfer them to your prepared baking dish, using the back of a spoon to smooth them out.
- Next, make the topping. In a large bowl, stir the oats, flour, pecans, brown sugar, and salt together; then, pour the melted butter overtop and stir to combine. Sprinkle the topping over the sweet potatoes.
- Bake the casserole for 25-30 minutes. Remove it from the oven and wait 5 minutes before serving. Enjoy!
Notes
*Calories are per serving and are an estimation
*Don't want to use rolled oats? Try this almond flour topping instead.
Nutrition
Calories: 303kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 344mg | Potassium: 389mg | Fiber: 4g | Sugar: 17g | Vitamin A: 12925IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg
