Sweet Potato Casserole

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This Sweet Potato Casserole is vegan and gluten-free, and it is filled with the most delicious flavors, ever! This casserole is great for anytime of the year, and it is just so easy to make!

Prep: 10

Cook: 30

Recipe makes approximately 6 people

Ingredients Needed

3 cups mashed sweet potatoes (about 4 medium sweet potatoes baked or boiled)
½ cup half and half (or milk of choice)
¼ cup brown sugar
2 tablespoons butter
1 tablespoon vanilla extract
1 teaspoon cinnamon
pinch nutmeg
pinch salt
¼ cup sugar

For The Topping

¾ cup pecans (chopped)
⅓ cup all-purpose flour
¼ cup brown sugar
½ teaspoon cinnamon
salt
2 tablespoons butter (melted)

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Instructions

Preheat the oven to 350 degrees Fahrenheit or 176 degrees Celsius. While the oven is heating, peel and cube the sweet potatoes.
Give the potatoes a good wash. In a medium saucepan, boil enough water to cover the potatoes. Boil the potatoes for about ten minutes or until they can be easily pierced with a fork. Remove the potatoes from hot water and set aside to cool.
In a large bowl, mix together the cooked potatoes, white sugar, salt, coconut oil, cinnamon, nutmeg, dairy-free milk, and vanilla extract. Combine until all ingredients are thoroughly mixed together.
Transfer to a 9×13 inch baking dish. Next, chop the pecans into small pieces. In a medium bowl, mix together two tablespoons of melted butter with the brown sugar.
Fold in the pecans, gluten-free flour, cinnamon, and salt. Sprinkle the pecan mixture of the sweet potato mixture, and bake uncovered for about 25-30 minutes.

Recipe Notes

Use a potato masher to mix the potatoes! It will make things a lot simpler, but not necessary if you don't have one to hand.
Use orange sweet potatoes for that signature fall color!
Leftovers can be refrigerated for up to four days.

Nutrition Info (Approximate)