Sweet potato casserole

A gluten-free variation of a beloved holiday favorite. Feel free to add in some dried cranberries or mini marshmallows, too!



For the sweet potatoes

For the crumble


  1. 1. Preheat the oven to 400. Wash the sweet potatoes, poke them each a few times with a fork, and bake on a cookie sheet for an hour until soft.
  2. 2. Let the potatoes cool slightly, peel them, and place in a mixer, along with the butter, vanilla, milk, sugar, salt and vanilla.
  3. 3. Mix well until smooth. Spread the potatoes evenly in a deep baking dish or casserole dish.
  4. 4. Prepare the crumble mixture in a separate bowl by mixing all of the ingredients.
  5. 5. Top the sweet potatoes with the crumble mixture, and bake for 35 minutes.



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