Gluten Free Sweet Potato Casserole
Gluten Free Sweet Potato Casserole
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
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
- In a small bowl mix topping ingredients and set aside.
- Preheat oven to 375 ºF.
- 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 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.
- Spread topping over top of potatoes.
- Bake at 375 ºF for about 17-20 minutes or until topping is golden.
- Serve with a drizzle of pure maple syrup.