Dairy and Gluten-Free Sweet Potato Casserole Recipe
User Reviews
5
Dairy and Gluten-Free Sweet Potato Casserole Recipe
Description
The recipe begins by boiling peeled and cubed sweet potatoes until tender, then mashing them with full-fat coconut milk, ground cinnamon, and maple syrup to create a flavorful creamy base. The pecan topping blends pecans and rolled oats processed to desired texture, mixed with maple syrup, cinnamon, salt, and avocado oil to form a crumble layer.
After assembling with the sweet potato filling in a greased dish and pressing the crumble on top, the casserole is baked covered then uncovered to allow the top to crisp. This contrast between soft sweet potatoes and crunchy topping provides satisfying texture and flavor.
The casserole fits well as a side dish in meals requiring a sweet yet wholesome component. Using coconut milk and maple syrup keeps it dairy and gluten-free while adding richness and natural sweetness.
Notes suggest using small cubes of sweet potato to speed cooking, thick coconut milk for creaminess, and authentic maple syrup to avoid undesirable textures. The topping's crunch can be adjusted by how finely the pecans and oats are pulsed. Covering during initial baking retains moisture, and finishing uncovered crisps the crumble. Broiling briefly can enhance crispness but requires watchful attention.
Ingredients
For The Sweet Potatoes
- 4 sweet potato medium size, peeled and cubed
- 3 tablespoons coconut milk full fat
- ½ teaspoon ground cinnamon
- 1.5 tablespoon maple syrup
For The Pecan Topping
- 1.25 cup pecans halved
- ½ cup rolled oats regular
- 3 tablespoons maple syrup
- 1.5 teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons avocado oil
Instructions
For The Sweet Potato Filling
- Boil the sweet potatoes in water until tender when pierced with a fork. Drain.
- Mash the sweet potatoes until mostly smooth.
- After they’re mostly mashed, add in the coconut milk, cinnamon, and maple syrup. Keep mashing and mixing until smooth (or leave a chunky texture if you like).
- Portion the mashed sweet potato mixture into a greased 8x8 baking dish.
For The Crumble
- Pulse the oats and pecans in a food processor until your desired consistency is reached.
- Combine all the ingredients for the pecan crumble in a bowl and mix well.
Assemble
- Portion the pecan crumble over the sweet potatoes and press down slightly. Cover the dish with aluminum foil.
- Bake in the oven at 350F for 20 minutes before removing the aluminum foil and baking for another 20 minutes. Then shut the oven off and let it sit in there for another 15 minutes.
- Remove from the oven and serve.
Notes
- Cut sweet potatoes into small cubes for faster boiling and even cooking.
- Use thick, full-fat coconut milk from the can for a creamier texture; avoid the watery part.
- Opt for real Canadian maple syrup to prevent the crumble from becoming unpalatably congealed.
- Adjust crumble texture by pulsing oats and pecans more for finer or less for chunkier topping.
- Cover with foil while baking to keep moisture, then remove to let topping crisp up; broil for 60 seconds if desired but watch closely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 137mg | 6% |
| Potassium | 502mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 16041IU | 321% |
| Vitamin C | 3mg | 3% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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