This casserole doesn’t miss a beat with its conversion to a gluten-free, dairy-free, whole foods lifestyle! What a delight! Speaking from experience, I don’t recommend waiting to eat this for dessert–or you may not get any! Compliments aplenty and two recipe requests! It’s a winner! I just had to get this recipe out there before everybody’s Holiday dinners were over!
Gluten-Free, Dairy-Free Sweet Potato Casserole
3 cups of mashed sweet potatoes (I peel them, cube them, and then boil them until they are fork tender. If you are on a special diet and can’t eat sweet potatoes, this casserole converts well with butternut squash, too!)
1 cup of maple syrup (or honey or 1/2 honey and 1/2 maple syrup)
2 eggs, lightly beaten
1 teaspoonful vanilla
1/2 cup of canned coconut milk
1/2 cup of melted coconut oil
A good dash of cinnamon and a little dash of nutmeg
3/4 cup of maple syrup or honey
2 tablespoons of arrowroot powder
1/3 cup of coconut oil
1 cup of chopped pecans
Casserole: Preheat oven to 350 degrees Fahrenheit. Combine all of the casserole ingredients in a large bowl. Mix with an electric mixer until very well blended. Lightly oil a baking dish, either a 9X13 or an approximately 2 quart baking dish. Place the mixed casserole ingredients into the dish. Make topping.
Topping: Put the maple syrup (or honey–maple syrup will give the topping a dark color but so delicious!) into a skillet. As you heat the maple syrup over medium heat, sprinkle the 2 tablespoons of arrowroot powder over the top of it and stir well the whole time. Add the coconut oil and chopped pecans. Stir/whisk well. Pour the topping over the top of the casserole. I actually dollop the topping onto six different spots on the casserole and use a spatula to smooth it over the top.
Bake: Bake for 30-40 minutes. We usually serve warm.
Holiday Hint: Oven space is a commodity at a Holiday dinner. I have baked this casserole a day or two ahead of time and refrigerated it. About one hour before the meal, I stick it in a 350 degree oven, covered with aluminum foil so the topping doesn’t brown any more. And then I throw together the almond flour biscuits to bake alongside–and the meal is about to be served!
I wish you a wonderful Christmas! ~~Terri