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Gluten-Free Sweet Potato Casserole
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Description
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.
Ingredients
- 2-½ pounds Sweet Potatoes (about 4 Large Potatoes)
- ½ cups Coconut Milk (or Any Milk)
- 2 Tablespoons Coconut Oil, Melted
- 1 whole Egg
- ½ teaspoons Salt
- FOR THE TOPPING:
- 1 whole Cup Gluten Free Quick Oats
- 3 Tablespoons Bob's Red Mill Almond Flour
- ⅔ cups Chopped Pecans
- 1 Tablespoon Coconut Oil
- 3 Tablespoons Pure Maple Syrup
Preparation
Preheat oven to 375ºF.
Peel and cut sweet potatoes into cubes. Put potatoes in a large pot and cover with water. Boil for about 6–8 minutes. Check with a fork to make sure they are tender. Remove and drain. Return to pot. Add coconut milk, coconut oil, egg and salt. Mash potatoes and stir.
Spray a 9 x 13 casserole dish with cooking spray and spread potato mixture in the bottom.
In a small bowl, mix topping ingredients. Spread over potatoes. Bake at 375ºF for about 17–20 minutes or until topping is golden.
Serve with a drizzle of pure maple syrup. This reheats well and can be made a day ahead.
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