Gluten-Free Sweet Potato Casserole
This gluten-free sweet potato casserole is perfect as a side dish for Thanksgiving or Christmas. It's easy to make, can be prepared in advance, and has a delicious, crispy topping made with pecans and sage.
Servings: 8
Calories: 197kcal
Ingredients
- 4 cups cooked and peeled mashed sweet potatoes (bake 5-6 medium sized sweet potatoes in the oven or boil them in a pot of water until tender. Then peel and mash with a potato masher)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoon chopped fresh garlic
- 1/2 cup finely chopped pecans
- 1/2 cup gluten-free oat flour (or substitute cassava flour or any gluten-free flour of your choosing)
- 1 tablespoon chopped fresh sage leaves
- 1 tablespoon chopped fresh chives
- 1/4 cup extra virgin olive oil
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Spoon the mashed sweet potatoes into an 8 inch baking dish and spread them in an even layer.
- In a mixing bowl, add the pecans, oat flour (or any other gluten-free flour you prefer), garlic, salt, pepper, sage, chives and olive oil.
- Mix well and then spread that mixture over the mashed sweet potatoes in an even layer.
- Bake at 375 degrees Fahrenheit for 50 minutes.
Notes
- For a nut-free version of this gluten-free sweet potato casserole, substitute pumpkin seeds or sunflower seeds instead of pecans.
Nutrition
Calories: 197kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 256mg | Potassium: 280mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9451IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg