Sweet Potato Casserole – Gluten & Dairy Free

This Sweet Potato Casserole is a rich and decadent side dish that deserves to be on every holiday table! Creamy sweet potatoes are topped with a sweet and crunchy pecan topping that is pure perfection. This gluten & dairy free version tastes just like the real thing, the whole family is sure to love it!

*Originally posted 11/2019; updated 11/2020

What You Need:

• Cooked Sweet Potato (4 cups)
• Unsweetened Almond Milk (or Original Nutpods)
• Vanilla Extract
• Granulated Sugar
• Brown Sugar
• Eggs
• Ghee (lactose free) or Vegan Butter (dairy free)
• Pecans
• Tapioca Flour
• Cinnamon
• Salt

Let’s Make Sweet Potato Casserole:

1. The first step in this recipe is to make the sweet potato mixture. I like to make this portion of the recipe the day before I am serving it to save time.
2. 4 cups of cooked & cooled sweet potato (about 2-3 large sweet potatoes) gets added into a large mixing bowl with the almond milk, sugars, vanilla extract and ghee (or vegan butter). This gets mixed until smooth and creamy and poured into a baking dish
3. Next, we make the topping! You can’t have sweet potato casserole without pecan topping. The pecans get tossed with sugar, tapioca flour, cinnamon, salt and ghee (or vegan butter) to make the most delicious, crunchy topping
4. This gets added on top of the sweet potato mixture before baking. It adds the perfect amount of sweetness and crunchiness to the casserole

*if you are making this ahead of time, don’t add the pecan mixture on top until right before baking

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