American · Dinner
Sweet Potato Casserole (Gluten-Free)
Roasted sweet potatoes mashed with butter, brown sugar, egg, and vanilla, spread into a baking dish and topped with a gluten-free pecan streusel of pecans, almond flour, and brown sugar. Baked until the topping crisps and the base sets. Served warm as a holiday side.
$2
20 minsPrep
75 minsCook
95 minsTotal
EasyLevel
Nutrition per serving
525Calories
7.5gProtein
32.4gFat
55.9gCarbs
33.2gSugar
7.4gFiber
218mgSodium
78mgChol
9.7gSat Fat
485mgPotassium
95mgCalcium
1.1mgIron
0.1mcgVitamin B12
8.2mgVitamin C
vegetarian
gluten-free
high-fiber
low-cholesterol
gluten-free
Instructions
1
Prep
Peel and cube the sweet potato. Heat oven to 375F and grease a small individual baking dish with butter.
2
Roast
Spread sweet potato cubes on a tray and roast at 375F for 35 minutes until tender and edges caramelize slightly.
3
Mash
Tip hot roasted sweet potato into a bowl, add softened butter, brown sugar, salt, vanilla, and beaten egg. Mash until smooth.
4
Build
Spoon egg-enriched mash into dish. Rub almond flour, pecans, remaining brown sugar, and cold butter into coarse crumbs. Scatter over.
5
Plate
Bake at 375F for 30 minutes until streusel is deep golden. Let stand 5 minutes, then serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g sweet potato
- 2 tbsp28g butter, softened
- 2 tbsp26g brown sugar
- 11 large egg, beaten
- 1/2 tsp1/2 tsp vanilla extract
- a pinch of salt
- 2 oz56g pecans
- 4 tbsp28g almond flour
- 2 tbsp26g brown sugar (for topping)
- 2 tsp10g butter, cold (for topping)
