The creamiest and most delicious sweet potato casserole, with a gluten-free pecan crumble topping. Add this recipe to your recipe box for years to come!
Ingredients
Sweet potato layer:
- 4 medium-size sweet orange potatoes (about 2 ½ pounds)
- 1/2 cup maple syrup
- 1/4 cup butter, melted
- 1/2 cup almond milk (or any milk)
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon chili powder
Crumble topping:
- 1 cup pecans (1/2 cup chopped and 1/2 cup whole)
- 2 tablespoons butter, melted
- 1/2 cup rolled oats
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 400.
- Spray a 9x9 or oval casserole dish with oil, and set it aside.
- Wash and scrub sweet potatoes, and use a fork to poke holes in them.
- Place the sweet potatoes on a baking sheet and roast for 45 minutes-1 hour, or until fork tender.
- While the sweet potatoes are baking, mix the crumble ingredients in a medium-size bowl, and set it aside.
- When sweet potatoes are done, remove from the oven, and let them cool for about 15 minutes, so that you can easily peel the skins off.
- Next, add the peeled sweet potatoes to a food processor or a blender, along with the remaining sweet potato filling ingredients.
- Process until smooth.
- Transfer the mixture to the casserole dish.
- Add the crumble topping on top, making sure it's even.
- Cover the casserole with foil, and bake for 25 minutes.
- Remove foil and bake again for another 15 minutes.
- Serve and enjoy!
Notes
If you do not want to peel the skins off the sweet potatoes, you don't have to! Slice the sweet potatoes in half and toss them into the food processor with the skins on.
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