Gluten Free Sweet Potato Casserole

Gluten Free Sweet Potato Casserole
4.5 from 2 ratings
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This recipe is filled with creamy mashed sweet potatoes and topped with a sweet, crunchy oatmeal topping. Drizzle it with maple syrup for the final touch.Recipe courtesy of Karen Kelly/Seasonal Cravings.
Prep Time
10
minutes
Cook Time
28
minutes
Servings
8
servings
Sweet potato casserole
Total time: 38 minutes
Ingredients
  • 1 cup gluten free quick oats
  • 3 tablespoon bob's red mill almond flour
  • 2/3 cup chopped pecans
  • 2-3 tablespoon pure maple syrup
  • 1 tablespoon coconut oil
  • 2 1/2-3 pound sweet potatoes
  • 1/2 cup coconut or almond milk
  • 2 tablespoon melted coconut oil
  • 1 egg
  • 1/2 teaspoon salt
Directions
  1. In a small bowl mix topping ingredients and set aside.
  2. Preheat oven to 375 ºF.
  3. Peel and cut sweet potatoes into cubes.
  4. Put potatoes in a large pot and cover with water.
  5. Boil for about 6-8 minutes.
  6. Check with a fork to make sure they are tender.
  7. Remove and drain.
  8. Return to pot.
  9. Add milk, coconut oil, egg and salt.
  10. Mash potatoes and stir.
  11. Spray a 9 x 13 casserole dish with cooking spray and spread potato mixture in the bottom.
  12. Spread topping over top of potatoes.
  13. Bake at 375 ºF for about 17-20 minutes or until topping is golden.
  14. Serve with a drizzle of pure maple syrup.
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