Gluten-Free Sweet Potato Casserole
A lighter take on a classic dish, featuring creamy sweet potatoes topped with a crunchy oatmeal pecan streusel!
Equipment
- Baking Dish
- Mixing Bowls:
Ingredients
- 3 1/2 pounds sweet potatoes (about 6 medium)
- 1 large egg or flax egg
- 1/4 cup maple syrup
- 3/4 cup milk any type, can use almond or oat milk
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/4 teaspoon kosher salt
- 1/4 cup certified gluten-free oats
- 1/4 cup gluten-free 1:1 baking flour
- 1/4 cup chopped pecans
- 2 tablespoons brown sugar
- 2 tablespoons melted butter or coconut oil
Instructions
- Preheat your oven to 400°F (200°C) and bake the sweet potatoes for 40 to 45 minutes until soft.
- Once cooked, scoop out the flesh into a large mixing bowl. Lower the oven temperature to 350°F (175°C).
- Add the egg, maple syrup, milk, vanilla, cinnamon, nutmeg, allspice, and kosher salt to the sweet potato flesh. Mix until smooth and creamy.
- Transfer the mixture to a baking dish and smooth the top.
- In a separate bowl, combine oats, gluten-free flour, chopped pecans, and brown sugar. Stir in melted butter until crumbly.
- Spread the topping evenly over the sweet potato mixture.
- Bake for 30 minutes until the topping is golden brown and filling is hot.
- Let cool for 10 minutes before serving.
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Notes
Store leftovers in an airtight container for up to 5 days.