Description
A delicious and healthy gluten-free sweet potato casserole with a crunchy pecan crumble topping. Perfect for holidays or a comforting weeknight meal!
Ingredients
Scale
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1/4 cup coconut milk (full-fat, canned)
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup gluten-free oat flour
- 1/2 cup almond flour
- 1/2 cup chopped pecans or walnuts
- 1/4 cup packed brown sugar
- 1/4 cup coconut oil, melted
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Cook the Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot and cover them with water. Bring to a boil over high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until the sweet potatoes are fork-tender. Alternatively, preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with a tablespoon of coconut oil and spread them out on a baking sheet. Bake for 30-40 minutes, or until they are very soft.
- Drain and Mash: Once the sweet potatoes are cooked, drain them well if you boiled them. If you baked them, just transfer them to a large bowl. Mash the sweet potatoes using a potato masher, an electric mixer, or a food processor until smooth and creamy.
- Add the Remaining Ingredients (Sweet Potato Layer): To the mashed sweet potatoes, add the applesauce, maple syrup, coconut milk, melted coconut oil, vanilla extract, cinnamon, nutmeg, and salt. Mix everything together until it’s well combined and smooth. Taste and adjust the seasonings as needed.
- Combine Dry Ingredients (Crumble Topping): In a medium bowl, whisk together the gluten-free oat flour, almond flour, chopped pecans or walnuts, brown sugar, cinnamon, and salt.
- Add the Coconut Oil (Crumble Topping): Pour the melted coconut oil over the dry ingredients. Use a fork or your fingers to mix everything together until it forms a crumbly mixture.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Baking Dish: Lightly grease an 8×8 inch baking dish with coconut oil or cooking spray. You can also use a 9-inch pie plate if you prefer.
- Layer the Sweet Potato Mixture: Pour the sweet potato mixture into the prepared baking dish and spread it out evenly.
- Add the Crumble Topping: Sprinkle the gluten-free crumble topping evenly over the sweet potato layer.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the sweet potato mixture is bubbly around the edges. If the topping starts to brown too quickly, you can loosely cover the casserole with aluminum foil.
- Cool and Serve: Once the casserole is done, remove it from the oven and let it cool for at least 15-20 minutes before serving. Serve warm or at room temperature.
Notes
- Sweetness Level: Adjust the amount of maple syrup to your liking.
- Nut Options: Feel free to use any nuts you like in the crumble topping. You can also omit the nuts altogether if you have a nut allergy.
- Spice Variations: Experiment with different spices to customize the flavor of the casserole.
- Coconut Flavor: If you’re not a fan of coconut, you can substitute the coconut milk with regular milk or cream. You can also use butter instead of coconut oil in the crumble topping.
- Make-Ahead Option: You can prepare the sweet potato layer and the crumble topping ahead of time and store them separately in the refrigerator.
- Freezing Instructions: This casserole can be frozen for up to 2 months. Let it cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. To thaw, place it in the refrigerator overnight. You can reheat it in the oven at 350°F (175°C) until it’s warmed through.
- Vegan Option: This recipe is already naturally vegan if you ensure your brown sugar is vegan-friendly (some are processed with bone char).
- Adding a Marshmallow Topping (Not Gluten-Free): If you’re not concerned about keeping the recipe gluten-free, you can add a marshmallow topping during the last 5-10 minutes of baking. Simply sprinkle mini marshmallows over the crumble topping and bake until they are golden brown and slightly melted.
- Prep Time: 20 minutes
- Cook Time: 35 minutes