Tag Archives: Casserole

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

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