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Sweet Potato Crunch Casserole Recipe

By November 16, 2016 Dinner, Gluten Free, Recipe

Sweet Potato Crunch Casserole Recipe

Confession, I love sweet potato casserole with a gooey marshmallow topping that is slightly burnt.  I know!  What the what Leslie?  How could I be so honest with you at a time like this?  😉 Until I came up with this recipe I had my sights firmly set on the gooey marshmallow thing this holiday season!  But now I have a new love in my holiday life, this Sweet Potato Crunch Casserole recipe tastes so great that I am actually happy and even EXCITED to replace it this holiday season.  Let me know if you feel the same way! 

Recipe Secrets

Here are some tips to make this holiday recipe a snap! 

  • Peel your sweet potatoes with a vegetable peeler.  Do not rinse them before you peel.  They are easier to peel when the skin is dry. 
  • Don’t skip the egg in the recipe.  The egg makes the casserole light and even a little fluffy as it cooks up in the mashed sweet potatoes. 
  • Rinse your potato masher as soon as you use it to prevent cuss words while cleaning up.
  • Assemble the ingredients in the pan the night before.  Cover tightly and store in the refrigerator.  Then all you have to do is pop it into the oven when it is time to cook it.  Add an extra 5 minutes to the cooking time since the dish will be cold.  
  • You can serve this dish hot or room temperature.  Both ways are going to taste great.  
  • Make extra, you are going to want your left overs the next day!  YUM!  

Don’t forget to check out our other holiday healthy favorites like Pumpkin Pie, Roasted Holiday Vegetables and Grain Free Dressing! 

Sweet Potato Crunch Casserole Recipe

Sweet Potato Crunch Casserole Recipe

8 cups sweet potatoes (about 3 lbs), peeled and diced
1/2 cups almond milk
2 tbs grass fed butter, melted and divided
1/2 tsp vanilla extract
1/2 tsp cinnamon
3/4 tsp sea salt
1 large egg, beaten
coconut oil (solid or spray)
1 cup rolled oats (not fast cook)
2/3 cups pecans, chopped
3 TBS almond flour
3 TBS maple syrup, divided
1/4 tsp nutmeg

Preheat oven to 375 degrees. Grease bottom of 11×7 baking dish. Cook sweet potatoes in water for about 8 mins until tender. Drain and return them to the pan. Add almond milk, 1 TBS of butter, vanilla and cinnamon. Mash or blend until desired consistency. Should be a little lumpy. Stir in 1/2 tsp salt and beaten egg. Spread sweet potatoes evenly in baking dish and set aside. In a bowl combine remaining salt, oats, pecans, almond flour, nutmeg and 2 TBS of maple syrup. Mix well. Sprinkle oat mixture over sweet potatoes. Bake at 375 degrees for 20 mins until top is golden. When ready to serve drizzle with remaining maple syrup. Serves 12

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