What’s to love about this casserole? Browned butter. A crunchy oat, nut, and coconut topping. AND it’s gluten free. That’s enough to turn any sweet potato hater into a convert!
I used to hate sweet potatoes. Plain, fried, covered in marshmallows–it didn’t matter how they were dressed up, I avoided them like the plague. I think the name was what really got me. I expected anything with “potato” in the name to be a starchy, salty treat covered in cheese, bacon, butter, or ketchup. The whole idea of a sweet potato just kind of freaked me out.
Thank goodness I outgrew that! The crazy thing is, now I can’t even remember when or how I started liking sweet potatoes. All I know is one year I was gagging at the orange marshmallow covered mush on the Thanksgiving table and the next year I was making it. Strange indeed.
There are so many great things about this sweet potato casserole it’s tough to know where to begin. It’s everything you love about the traditional casserole with significantly less sugar and fat. And goodness knows we could all use one thing on the Thanksgiving menu with less sugar and fat! Don’t worry though, you won’t even be able to tell the difference. Still sweet, still covered in marshmallows, but better for you.
Other stuff to love about this casserole? Browned butter. A crunchy oat, nut, and coconut topping. AND it’s gluten free. That’s enough to turn any sweet potato hater into a convert!
If you’re interested in the other dishes that will be making up our gluten free Thanksgiving, here they are!
Mom’s Oven Roasted Turkey–always simple, always delicious
Party Potatoes– a ridiculously rich combination of sour cream, cream cheese, cheddar cheese, loads of butter and mashed potatoes–my mom’s specialty. I’ll be sharing the recipe after Thanksgiving.
Apple and Sausage Corn Bread Dressing made with this cornbread. (I’m trying home made dressing for the first time. Wish me luck!)
Balsamic Roasted Green Beans and Mushrooms from Kalyn’s Kitchen–this recipe is so delicious I feel bad I haven’t shared it with you all yet.
Deviled Eggs- My sister in law’s recipe–she and my nephew are the masters.
Custard, Pumpkin, and Chocolate Cream Pie all with gluten free crusts!
What holiday dishes do you look forward to the most? Anything new gracing your Thanksgiving table this year?
For the sweet potatoes:
- 2 pounds sweet potatoes
- 2 1/2 tablespoons brown sugar
- 2 1/2 tablespoons maple syrup
- 1/3 cup coconut milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons salted butter
For the Topping:
- 1/2 cup chopped pecans
- 1 1/2 Tablespoons brown sugar
- 1/2 Tablespoon gluten free flour mix (you can omit this all together if you don't have gluten free flour on hand...just add a pinch more oats)
- 1/4 cup sweetened shredded coconut
- 1/4 cup gluten free old fashioned oats
- 1/2 tsp. cinnamon
- Pinch salt
- 2 Tablespoons softened butter
- 1 cup marshmallows
- Peel and chop sweet potatoes into 1 1/2 inch cubes. Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook until potatoes are fork tender, about 20 minutes, then drain.
- Meanwhile, add butter to a small saucepan over medium heat. Cook until color begins to brown and brown flecks appear in pot. Remove immediately from heat and set aside.
- Preheat oven to 375 degrees F.
- In the bowl of an electric mixer, beat sweet potatoes, sugar, syrup, spices, salt, vanilla extract, milk and brown butter on low speed until combined. Increase to medium speed and beat for another 1-2 minutes, until potatoes are whipped. Spread in an oven-safe pie plate, tart pan, or casserole dish.
- In a small bowl, mix together pecans, sugar, oats, flour, spices, and salt. Add chunks of softened butter. Using your fingers, 2 forks, or a pastry cutter, combine butter with dry ingredients until crumbly.
- Sprinkle the crumble over the sweet potato mixture and top with marshmallows. Bake for 20-25 minutes, until marshmallows are browned and just starting to melt.