Gluten-Free Sweet Potato Casserole Recipe

Gluten-Free Sweet Potato Casserole Recipe

I managed to snag an amazing deal on sweet potatoes the other day. Aldi’s was running a sale on them that made them $.33lb. I managed to purchase 5lbs of sweet potatoes for only $1.65!

Of course, once I got home with all of those sweet potatoes, I had to figure out what I was going to do with all of them…

My family and I try to minimize the amount of gluten in our diets. We’ve been doing it slowly; as much as our budget will allow. This has prompted me to experiment with my own recipes, or recipes I find on Pinterest, and turn them into gluten-free versions.

Some of my creations have been successes, and a few have been disasters (like a potato and wild rice casserole I attempted to make that looked worse than any diaper my children have ever created).

Since I had all of those sweet potatoes sitting in my fridge, begging for me to eat them, I decided to attempt a gluten-free sweet potato casserole that would be fitting for the holidays.

I myself managed to eat about half the pan before I even mentioned to Viking Man that I had made this treat. Once he caught wind of my creation, not even a crumb was left.

No, seriously, this stuff’s goooooood.

Normally I don’t like to brag about things I make, but this stuff will literally knock your socks off, or make you wana slap ‘yo mama, or any number of things that causes you to use improper grammar.

By the way, this recipe is gluten free, egg free, and dairy free!

So without further ado, here’s my delicious sweet potato casserole.

Enjoy!

Sweet Potato Casserole Crust

Ingredients:

Crust:

1 cup Brown Sugar

1/2 cup Pecans, chopped

1/3 cup Brown Rice Flour

1/3 cup Coconut Oil

Dash Himalayan Salt

mashed sweet potatoes

Potato Mixture:

3 large Sweet Potatoes, peeled/boiled/mashed

1/3 cup Unrefined White Sugar

1 teaspoon Vanilla Extract

2 Flax Eggs (learn how to make flax eggs here)

1/2 cup Brown Sugar

Dash Himalayan Salt

1/2 cup Coconut Oil

2 tablespoons Ground Cinnamon

The potato mixture spread.

Directions:

Preheat oven to 350 degrees Fahrenheit.

Prep the flax eggs and set aside in the fridge (as instructed here).

Combine all of the ingredients for the crust. Set aside.

In a separate bowl, combine all of the ingredients for the potato mixture. Don’t forget the flax eggs!

Grease a baking dish and spread the potato mixture across it.

Ready to be baked!

Sprinkle the crust mixture on top of the potato mixture.

Place in the oven and bake for 30 minutes, or until the top is a golden brown.

Set aside to cool for at least 10 minutes.

This works great as a side dish to your Thanksgiving meal, or even as breakfast with a side of sausage.

Fresh out of the oven!

Enjoy!

What are some of your favorite gluten-free holiday dishes? 

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