Seriously Awesome Sweet Potato Casserole

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This is the sweet potato casserole that wins over even the skeptics!

Whenever I bring it to gatherings, the dish comes home empty - and I always get requests for the recipe.

This gluten-free, dairy-free, refined sugar-free version is so delicious, no one misses the traditional ingredients. It's perfect for holiday tables, weeknight dinners, or even a guilt-free dessert!

You’ll know what I mean when you taste it - trust me, it's good!

Sweet Potato Casserole

INGREDIENTS:

• 3-4 cups sweet potatoes, mashed (about 2-3 large potatoes)

  1/4-1/2 cup maple syrup

  2 eggs*

  1 teaspoon vanilla

  1/2 teaspoon cinnamon

  1/4 cup canned coconut milk

  1/2 cup non dairy butter, melted (I used Miyokos)

  For the topping:

  1/3 non dairy butter

  1/3 cup Bob’s Red Mill 1-1 Gluten Free flour

  1 cup pecans, chopped

  1/4 teaspoon cinnamon

  1/4 teaspoon vanilla

  1/4 teaspoon baking powder

  1/4 cup maple syrup

  a dash of salt

INSTRUCTIONS:

Preheat oven to 375. In a large bowl, combine all the ingredients and blend either by hand or using a mixer. Pour into casserole dish. Bake for 25-30 minutes.

While it’s baking, make the topping. In a small saucepan, melt the butter. Once melted, add all the ingredients and spread over casserole once it’s done baking. Bake for an additional 10-15 minutes. Let sit for 30 minutes before serving.

Helpful Tips for Success

Temperature matters: Make sure your potatoes are slightly cool before adding the eggs - you don't want them scrambled! (Good news: I've also made this without eggs, and it tastes just as good!)

Butter shortcut: If your potatoes are slightly warm, skip melting the butter. Just chop it into pieces and it will melt as you mix.

Milk options: You can use coconut milk from a carton or any other dairy-free milk, but I prefer the rich creaminess of canned coconut milk.

Traditional version: Not following a dairy-free or gluten-free diet? Simply replace the coconut milk with whole milk, the gluten-free flour with all-purpose flour, and use real butter (grass-fed preferred).

Pan size: I used a 9 x 9 glass casserole dish for this recipe.

I get a lot of my ingredients through Thrive Market. The link has a code for 20% off your first purchase!