Gluten Free Sweet Potato Casserole Recipe
Updated Feb 15, 2021, Published Nov 01, 2017
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A lighter version of the classic marshmallow-studded casserole, this dish offers a hint of citrus in a smooth, creamy base, all topped with a delightful crumble.
Gluten Free Sweet Potato Casserole Recipe
Ingredients
For the base:
- 2 medium carrots, cut in chunks (peel if desired)
- 2 large sweet potatoes, cut in chunks (peel if desired)
- ⅓ cup coconut sugar, or more, to taste
- ½ large lemon, zested
- 2 tablespoons fresh lemon juice
- 2 tablespoons unrefined coconut oil or butter-flavored coconut oil, plus more for greasing the pan
- ½ cup canned full-fat coconut milk
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
For the topping:
- ⅓ cup coconut sugar, ground to a powder in a coffee grinder
- ½ cup lightly toasted pecan or walnut halves or pieces
- ¼ cup gluten-free all-purpose flour
- 3 tablespoons unrefined coconut oil
- 1 teaspoon ground cinnamon
- Pinch kosher or fine sea salt
- ¼ cup gluten-free old fashioned rolled oats
Instructions
- Preheat the oven to 350°F. Grease a 2-quart casserole dish lightly with coconut oil or nonstick spray and set aside.
- In a medium pot, add the carrots and sweet potatoes and cover with water. Bring to a boil and cook just until the chunks are tender, about 15 minutes. Drain well and cool for 5 minutes.
- In a large bowl, mash together the carrots and sweet potatoes with the remaining base ingredients. Taste and adjust seasonings. Spread in the casserole dish and smooth the top.
- While the vegetables cook, make the topping. In a mini food processor or Magic Bullet, blend all topping ingredients, except for the oats, until a crumble is formed. Stir in the oats by hand. Sprinkle the mixture evenly over the casserole base.
- Bake for 35-40 minutes, rotating the dish once about halfway through baking, until the topping is browned. May be frozen.
- Variation: If you prefer a more classic casserole, substitute another medium sweet potato for the carrots.
Nutrition
Calories: 334kcalCarbohydrates: 35gProtein: 3gFat: 22gSaturated Fat: 14gSodium: 75mgPotassium: 310mgFiber: 4gSugar: 15gVitamin A: 9545IUVitamin C: 9.2mgCalcium: 46mgIron: 1.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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