Vegan, Soy-Free, Dairy-Free, Gluten-Free, Egg-Free, Corn-Free
Cost of groceries – $
Time: 20 minutes to cook, 20-30 minutes to prep
It’s often a struggle to find a good casserole dish when you are dairy and gluten-free. Cheese is always a perfect topping and it’s so easy to just throw pasta into a dish and pop it in the oven. Nevertheless, I recently reintroduced sweet potatoes to my diet so I was determined to create a casserole recipe that could work for my food restrictions, taste delicious and leave plenty of leftovers in our refrigerator.
I spotted this dish on Epicurious that looked delicious but was chock-full of my “don’t touch” items. I went ahead and played around with the recipe to make it free of egg, gluten, dairy, soy and corn. This casserole is delicious for dinner and great good cold for breakfast or lunch the next day.
Pecan Sweet Potato Casserole
(Gluten-free, dairy-free, egg-free, soy-free and corn-free)
- 4 sweet potatoes, cubed (if you have less, just make a smaller casserole)
- 5 Tbsp of maple syrup (My in-laws bought us a delicious local Maine syrup. Don’t focus on buying this one but it was SO good)
- 2 Tbsp of melted coconut oil
- 1 Tbsp of cinnamon
- 1/2 cup pecans, chopped
- Salt to taste
- Dash of nutmeg
Steps to Make the Pecan-Crusted Sweet Potato Casserole:
- Preheat oven to 350 degrees and bring a large pot of water to boil on the stove.
- While the water is boiling, wash and peel the sweet potatoes and then cut into small chunks.
- Add cubed sweet potatoes to boiling water. Boil them for about 15-20 minutes – you have to be able to stick your fork easily through the potato.
- In a separate dish, mix the chopped pecans with 1 ½ tbsp. of maple syrup, 1 tsp of cinnamon and a dash of nutmeg. (Note: If you buy whole pecans and don’t have a food processor to chop, just put them in a Ziploc bag and use a hammer or a mallet to break them into small pieces)
- Once they’re done, drain sweet potatoes and then put in food processor. Add in melted coconut oil, salt to taste and the rest of the maple syrup and cinnamon. I continued mixing until it was a combination of bigger pieces and more pureed parts. I liked the varied texture in this casserole.
- Distribute the mixture into a greased casserole dish. Determine the size of the dish based on how much of the mixture you made and how think you want the casserole.
- Spread the separate maple nut topping over the casserole. It never hurts to add more nuts or maple syrup.
- Bake for 20 minutes. You can bake for longer if you want the casserole to be more crisp but be careful not to burn the pecans on top.
- The hardest part is waiting about 5-10 minutes to serve. Remember, it’s better to enjoy the casserole than burn the roof of your mouth. We put the mixture over quinoa to make it a little more filling but it’s great on its own.