Gluten Free Sweet Potato Casserole

This gluten free sweet potato casserole is a classic comfort food! It features a creamy sweet potato layer with a crumbly pecan topping. The flavors are so warm and cozy. From Thanksgiving to Christmas and family dinners, this side dish is a winner!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 313 kcal per serving

Ingredients

2 - sweet potatoes
⅓ cup - canned coconut milk
1 - egg
⅓ cup - light brown sugar
1 tsp - pumpkin pie spice
¼ cup - melted butter
1 tsp - vanilla extract
1 pinch - sea salt
1 cup - pecans
½ cup - gluten free 1-1 flour
1 tsp - vanilla extract
4 tablespoons - cold butter
½ cup - light brown sugar

Instructions

First, boil or roast sweet potatoes until soft and tender. I peeled then boiled mine for 30 minutes on the stovetop. Remove and mash with fork.
Preheat oven to 350 degrees Fahrenheit. Spray a square pan (8 inch or 9 inch) with nonstick spray.
Add all sweet potato filling ingredients to a food processor. Process until creamy.
Pour this mixture down into the greased pan.
Then, make topping. Add all topping ingredients to a bowl. Use fingers or pastry cutter to mix until crumbly.
Spread topping over sweet potato layer.
Bake for 28 to 30 minutes or until topping is lightly golden and filling is bubbly.
Lastly, remove from oven. Serve!

Nutrition