Sweet potato casserole just so happens to be my favorite thanksgiving side dish. Though buttery, garlic mashed potatoes and a really great stuffing tie for second. Now that I think about it, green bean casserole has a special place in my heart too. Especially if it’s from scratch! I’m really quite equal opportunity when it comes to my Thanksgiving table. The more the merrier….and this Sweet Potato Casserole will most certainly make you merry.
I saw this recipe over at American Heritage Cooking and it looked so amazing I knew I needed to adapt it to be gluten, dairy and egg-free. It worked beautifully, as you can see. This recipe is extremely adaptable. If you need it to be just gluten-free, great! Go ahead and use eggs and butter, rather than my substitutions. The topping is flexible as well. I used oats, rather than pecans like the original recipe called for, and we loved it. You can use nuts if you prefer, or a mixture of both.
Whatever you decide, this recipe is bound to be a hit at your Thanksgiving table!
- 3 pounds (uncooked) sweet potatoes, sliced ½ inch thick
- 1 cup dark brown sugar, unpacked
- 2 teaspoons vanilla
- ½ cup almond milk (or milk of your choice)
- 1 tablespoon ground flax seed
- ½ cup melted butter (or butter substitute, we like Earth Balance)
- pinch of salt
- ½ cup dark brown sugar, packed
- 1 cup rolled oats
- ⅓ cup flour (we used a gluten-free flour blend)
- 5 tablespoons melted butter
- ¼ teaspoon cinnamon
- pinch of salt
- Preheat oven to 350°
- Boil sweet potatoes, just covering, until fork tender. Drain well. Mash.
- In a small bowl or saucepan, heat milk to almost boiling. Stir in flax seed. Set aside.
- In a large bowl combine brown sugar, vanilla, butter, salt, and flax seed mixture. Whisk to combine.
- Stir sweet potatoes into the brown sugar mixture.
- Pour into a 1 ½ - 2 quart casserole dish.
- Mix all the topping ingredients together in a medium bowl and spread over the top.
- Bake 30-40 minutes until bubbling.