Gluten-free, dairy-free sweet potato casserole

Gluten-Free, Dairy-Free Sweet Potato Casserole

 

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

Casserole ingredients:
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

Topping:
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

Leftover sweet potato casserole Mixing up the sweet potato casserole

28 thoughts on “Gluten-Free, Dairy-Free Sweet Potato Casserole

  1. Elizabeth

    Sounds delicious. My family would love this. I personally would have to not partake, but can enjoy the yummy smell as it cooks. The smells are enough to satisfy me now even without eating any of it–too funny!
    Thank you for sharing your recipe.
    Peace & Raw Health,
    Elizabeth

    Reply
    1. thehomeschoolingdoctor Post author

      That is how I am with some of the foods I have to avoid right now! I can enjoy the smells, imagine the flavors, and like the happiness of the Holiday food traditions! But feeling good is key! Joy to you!!!

      Reply
      1. IrishMum

        Gosh, we do EVERYTHING with them… they are in everything I cook. Roast, bake, fry, soup, mashed, chips, wedges … you name it and we eat them like that. I don’t eat many, too high in carbs for me, but boys eat them all day long. I have a very Irish complexion… RED 🙂

  2. The Vanilla Housewife

    I love sweet potato! We usually boil it and smother with butter or brown sugar, or make it into a camote- Q.
    I will have to check if we have arrowroot powder in the supermarket, I have no idea what this is 😀

    Reply
    1. thehomeschoolingdoctor Post author

      It wasn’t “allowed” on the special diet I was doing, but now that I’m transitioning off of that–it’s a great one to add in! I had forgotten just how good they were! Arrowroot and flour can be interchanged, no problems. The original, traditional Holiday dish uses milk in place of coconut milk. Butter in place of coconut oil. Brown sugar in place of maple syrup/honey. And flour in place of arrowroot. Mix and match as you choose! You know, the kitchen is more fun that way!

      Reply
      1. The Vanilla Housewife

        And I just remembered your apple recipe which I was so dying to make, we ended up eating the apples I bought because we could not find local honey in the supermarket near us and imported honey are soo expensive! Good to know I can use brown sugar on this one!

  3. Pingback: Three Days of Thanksgiving: Turkey Take Two | The HSD

  4. Pingback: Thanksgiving Recipe Adaptation Tips and Links | The HSD

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s