This Gluten Free Streusel Topped Sweet Potato Casserole will soon become a holiday favorite at your house! It is low in fat, filled with the antioxidant, beta-carotene, and rich in vitamins and fiber…not to mention, it tastes great!
Gluten-Free Streusel Topped Sweet Potato Casserole Author: Gluten-Free Gigi
Recipe type: Side Dish
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
This recipe is free from: gluten, dairy/casein (option), soy, peanuts, tree nuts, corn.
- Sweet Potato Mixture:
- 6 cups sweet potatoes, peeled, cubed, and cooked
- 1/4 cup milk (dairy or plant based will work; I use unsweetened coconut milk.)
- 1/4 cup pure maple syrup (substitute honey or another liquid sugar, if you prefer)
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- Streusel Topping:
- 1/4 cup brown rice flour (See Substituting Gluten Free Flours and Starches if you need to replace the brown rice flour.)
- 1/4 cup brown sugar, firmly packed (you may substitute coconut sugar, if you prefer)
- 1 teaspoon ground cinnamon
- 2 Tablespoons chilled dairy free butter substitute (use real butter, if you eat dairy)
- NOTE: if you eat nuts, you may want to add up to ½ cup chopped pecans to the topping mixture. You could also add sunflower seed kernels if nut-free.
- Preheat oven to 375F.
- Lightly grease an 11×7-inch baking dish. (or your favorite 2-quart baking dish)
- First, cook the potatoes:
- Place potatoes in a large pot; add just enough water to cover.
- Bring water to a boil over high heat; cover the pot and reduce heat to medium. Cook approximately 15 minutes, or until potatoes are tender.
- Drain the sweet potatoes; cool slightly.
- Prepare the Potato Mixture:
- Process potatoes in your food processor or blender until smooth. (Let them cool a bit before processing so the steam doesn’t create a mini-explosion!)
- Spoon potatoes into a mixing bowl; add milk, maple syrup, salt and egg.
- Stir until blended.
- Spoon potato mixture into prepared pan.
- Set aside while you prepare the topping.
- For Streusel Topping:
- Combine flour, sugar and cinnamon; stir to blend.
- Cut in butter with a fork until mixture resembles crumbs.
- Sprinkle topping evenly over the top of the potato mixture.
- Cover with foil and bake 15 minutes.
- Remove foil and bake an additional 25 minutes.
- Remove from oven, cool 15 minutes before serving.
Thought you’d like to know…
- In place of the egg, you may substitute Ener-G egg replacer prepared to equal 1 large egg.
- Use more or less cinnamon, to taste. You may also add ground ginger, nutmeg, mace or pumpkin pie spice to taste.
To Store and Reheat:
- Store leftovers, covered, in the refrigerator for up to 5 days.
- This dish can be frozen for up to one month.
- To reheat, first thaw at room temperature, then place in a 350F oven until heated through.