Sweet Potato Casserole (Grain-Free, Dairy-Free)
Sweet, rich and easy to prepare, Sweet Potato Casserole (Grain-Free, Dairy-Free) is naturally grain-free, gluten-free, dairy-free, naturally sweetened and completely satisfying.
Ingredients
For the Sweet Potatoes
- 4 pounds sweet potatoes peeled and chopped into 1-inch pieces
- 1 cup coconut milk from a can
- ¼ cup apple cider
- ¾ teaspoon kosher salt
- 1 teaspoon cinnamon
- 2 teaspoons pure vanilla extract
For the Topping
- ½ cup melted coconut oil plus more for greasing the pan
- ⅔ cup pure maple syrup
- 2 cups unsweetened shredded coconut
- 1 cup chopped pecans
- 2 teaspoons cinnamon
- ¼ teaspoon kosher salt
Instructions
- Heat the oven to 350F.
- Place the sweet potatoes in a large pot. Fill the pot with water, so that the sweet potatoes are covered by at least several inches of water. Cover, bring to a boil, then reduce to simmer. Simmer, covered, until the potatoes are cooked through and tender when pierced with a knife (about 20-25 minutes).
- Drain the potatoes, then place back into the pan. Add the coconut milk, apple cider, salt, cinnamon, and vanilla extract. Mash with a potato masher until smooth.
- Add the mashed sweet potatoes to a greased 4-quart baking dish. Set aside.
- Make the topping by mixing together the coconut oil, shredded coconut, maple syrup, pecans, cinnamon and salt in a medium bowl.
- Sprinkle the topping over the sweet potatoes in an even layer. Cover with foil and bake for 20 minutes, then uncover and bake an additional 20-25 minutes or until the topping is lightly browned and the potatoes are bubbling around the edges.
- Remove from the oven and allow to cool for 5-10 minutes. Serve warm or at room temperature.
Notes
Swap the pepitas (hulled pumpkin seeds) for pecans as a nut-free option.
If you're not a fan of coconut, use almond meal in its place.
For a slightly lighter, less sweet version, half the amount of topping called for in the recipe.