Gluten-Free Sweet Potato Casserole

This healthy sweet potato casserole is creamy and rich with a crisp coconut-pecan topping.

It's a lighter version, sweetened with monk fruit and made without gluten, grain or dairy.

1

Rinse and dry 3 sweet potatoes.  Poke several holes in them and bake them  at 425F for 45-55 minutes or until tender. 

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Roast

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When they're cool enough to handle, cut them open and peel away the skins.

2

Scoop the baked sweet potato flesh into a  mixing bowl (or bowl of a standup mixer). Add the butter, coconut milk, sweetener, spices, salt and vanilla.

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Mix

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3

Use an electric mixer to mix the ingredients until well combined. Add the egg and mix another minute.

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Mix

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Spead the mixture in a baking dish and set aside.

4

5

In a small bowl, mix the ingredients for the topping. Crumble it over the sweet potato mixture.

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Make the topping

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6

Bake at 350°F for 25-30 minutes or until the top is toasted and golden. Remove from the oven and let it cool 5 minutes before serving.

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Bake

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Enjoy!