Gluten Free Sweet Potato Casserole
User Reviews
5
Gluten Free Sweet Potato Casserole
Description
The casserole filling is made by boiling or roasting sweet potatoes until soft, then mashing and blending them with coconut milk, egg, light brown sugar, pumpkin pie spice or cinnamon, melted butter or coconut oil, vanilla extract, and a pinch of salt. This creates a smooth, creamy, and flavorful base.
The topping combines chopped pecans, gluten-free all-purpose flour, cold butter, light brown sugar, and vanilla, mixed until crumbly. When baked at 350°F, the crumbly topping turns lightly golden, providing contrasting texture with the creamy sweet potato layer beneath. The filling bubbles around the edges, indicating doneness.
Sweet Potato Casserole works well as a holiday side or anytime comfort dish. Substitutions like half and half instead of coconut milk are possible. Leftovers can be refrigerated up to four days. The crumbly topping is characteristic and adds rustic texture.
Ingredients
Sweet Potato Filling
- 2 sweet potato about 3 cups, large
- ⅓ cup coconut milk canned
- 1 egg
- ⅓ cup light brown sugar
- 1 tsp pumpkin pie spice or cinnamon
- ¼ cup butter or coconut oil, melted
- 1 tsp vanilla extract
- pinch salt optional, sea salt
Topping
- 1 cup pecans chopped
- ½ cup all-purpose flour gluten free 1 to 1
- 1 tsp vanilla extract
- 4 tbsp butter cold
- ½ cup light brown sugar
Instructions
- First, boil or roast sweet potatoes until soft and tender. I peeled then boiled mine for 30 minutes on the stovetop. Remove and mash with fork.
- Preheat oven to 350 degrees Fahrenheit. Spray a square pan (8 inch or 9 inch) with nonstick spray.
- Add all sweet potato filling ingredients to a food processor. Process until creamy.
- Pour this mixture down into the greased pan.
- Then, make topping. Add all topping ingredients to a bowl. Use fingers or pastry cutter to mix until crumbly.
- Spread topping over sweet potato layer.
- Bake for 28 to 30 minutes or until topping is lightly golden and filling is bubbly.
- Lastly, remove from oven. Serve!
Notes
- Cut sweet potatoes into large chunks when boiling to avoid excess water absorption.
- Roasting sweet potatoes at 425°F for about an hour is an alternative to boiling for deeper flavor.
- Use very large sweet potatoes or 3 to 4 medium-sized for the correct quantity.
- Canned coconut milk can be replaced with half and half, creamer, or regular milk as preferred.
- For dairy-free, substitute butter with dairy-free butter or coconut oil.
- The topping will be crumbly and uneven, which is normal for this dish.
- Bake until the topping is lightly golden and the filling bubbles at the edges to ensure doneness.
- Store leftovers refrigerated for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 134mg | 6% |
| Potassium | 321mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 8391IU | 168% |
| Vitamin C | 2mg | 2% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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