All is right with the world when you can still eat sweet potato casserole even if you are gluten free or dairy free. And bonus – this recipe tastes just like the traditional casserole that I remember from my childhood. This dish is great for any fall potluck or Thanksgiving holiday celebration. It is also easy to transport with an insulated carrying case for your 9×13 casserole dish.
- 4 large sweet potatoes
- 2 T olive oil
- salt and pepper to taste
- 2/3 cup unsweetened, vanilla almond milk
- 1/4 cup melted butter replacement (I prefer Melt Organic)
- 1/3 cup maple syrup
- 1/2 t salt
- 1/2 t nutmeg
- 1 t vanilla
- 1 t cinnamon
- 2 eggs slightly beaten
- 3/4 cup gluten free all purpose flour
- 3/4 cup brown sugar
- 3/4 t salt
- 3/4 t vanilla
- 1/3 cup butter replacement (I prefer Melt Organic)
- 1 1/2 cup chopped pecans or walnuts (optional)
- Preheat oven to 425°F. Peel and slice the sweet potatoes, about 1/2" thick. Toss in olive oil, spread on a sheet pan and sprinkle with salt and pepper. Roast until soft, about 20-30 min. Toss halfway through.
- Meanwhile, in a medium mixing bowl, combine flour, sugar, salt and vanilla. Cut in the butter replacement with a pasty cutter or fork until the mixture is sandy with pea size chunks of butter. Stir in nuts, if using and set aside.
- When sweet potatoes are done roasting, lower oven temperature to 350 F.
- Process sweet potatoes in a food processor until smooth. Add almond milk, maple syrup, butter replacement, vanilla, and spices. Whip to combine. Add the eggs and continue to whip until smooth.
- Spray a 9x13 baking dish with oil. Pour the sweet potatoes into the prepared dish and top with the crumb mixture.
- Bake for 25-30 minutes until golden,
Amount Per Serving: Calories: 539Total Fat: 33gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 82mgSodium: 563mgCarbohydrates: 57gFiber: 6gSugar: 32gProtein: 7g