Go Back
–+ servings
Print

Sweet Potato Casserole

Creamy sweet potato casserole is topped with a crunchy pecan topping. This gluten & dairy free version tastes just like the real thing!
Course Side Dish
Cuisine American
Keyword dairy free, gluten free, side dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 602kcal
Author Sara

Ingredients

Sweet Potatoes

  • 4 cups Cooked Sweet Potato 2-3 large sweet potatoes
  • 3/4 cup Original Nutpods or unsweetened almond milk
  • 1.5 tsp Vanilla Extract
  • 3/4 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 3 Eggs large
  • 4 Tbls Melted Ghee or vegan butter

Pecan Streusel Topping

  • 1.5 cups Pecan Pieces
  • 1 cup Brown Sugar
  • 1/4 cup Tapioca Flour or arrowroot starch
  • 4 Tbls Melted Ghee or Coconut Oil
  • 1 tsp Cinnamon
  • 1/4 tsp Salt

Instructions

Sweet Potatoes

  • Preheat oven to 400'F
    Add the cooked & cooled sweet potato to a large mixing bowl with the almond milk or Nutpods, vanilla extract, granulated sugar, brown sugar, eggs and ghee. Use hand mixer to mix well together (can also puree in a food proccesor)
    Pour mixture into a lightly greased casserole dish

Pecan Streusel Topping

  • Mix the topping ingredients together in a small bowl and layer evenly over the sweet potato mixture in the casserole dish
    Bake in the oven for 20-30 minutes, until topping is golden browned
    Let cool for 10 minutes before serving

Nutrition

Calories: 602kcal | Carbohydrates: 79g | Protein: 5g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 100mg | Sodium: 175mg | Potassium: 386mg | Fiber: 4g | Sugar: 63g | Vitamin A: 9535IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg