Gluten Free Sweet Potato Casserole
A traditional sweet potato casserole that happens to be gluten free! This dish is made with simple ingredients, warm spices and a rich brown sugar pecan topping!
Servings: 10 people
Calories: 306kcal
Ingredients
- 4-5 large cooked sweet potatoes (6 pounds, 7-8 cups mashed sweet potatoes)
- 3 large eggs
- ¼ cup heavy whipping cream
- ⅓ cup milk
- 2 teaspoons vanilla extract
- 4 tablespoons melted butter
- ½ teaspoon salt
- ½ cup packed brown sugar
Brown Sugar Pecan Topping
- 4 tablespoons melted butter
- ¾ packed brown sugar
- ½ cup all purpose flour (I use gluten free flour, regular also works)
- ½ cup old fashioned oats
- ½ cup pecan pieces
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Start by baking or steaming the sweet potatoes. You can find a baking tutorial here, or a pressure cooker tutorial here.
- Add the peeled, cooked sweet potato to a large mixing bowl. Use an electric hand mixer to whip the potatoes until smooth and creamy
- Next, add the eggs, heavy whipping cream, milk, vanilla extract, melted butter, salt and brown sugar. Beat the mixture until smooth.
- Spread the mixture into a greased 9x13 baking dish.
- In a separate bowl combine the melted butter, flour, old fashioned oats, pecans, baking powder, salt and pumpkin pie spice. A crumbly mixture should form. Sprinkle it over the top of the mashed sweet potatoes.
- Bake 20-25 minutes until the topping is golden and crisp. Allow the casserole to cool 10 minutes before slicing.
Video
Notes
For a richer, more intense flavor brown the butter before using. This can be accomplished by slowly cooking the butter over low heat, stirring occasionally until it has browned. It will have a nutty smell and adds incredible flavor.
Nutrition
Serving: 0.75cup (roughly | Calories: 306kcal | Carbohydrates: 50g | Protein: 5.6g | Fat: 15.8g | Cholesterol: 83mg | Sodium: 252mg | Fiber: 4g | Sugar: 28g