Sweet Potato Casserole Egg and Dairy Free
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Sweet Potato Casserole Egg and Dairy Free
Course: DessertCuisine: Holiday, AmericanDifficulty: Easy
Sweet potato casserole with a pecan brown sugar topping. Goes great with your Thanksgiving Meal!
Servings: 8
8
servingsPrep time
15
minutesCooking time
40
minutesResting Time
1
hourTotal time
1
hour55
minutes
Cook Mode
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Ingredients
- Filling:
3 Cups 399 g Sweet potatoes, pureed
1/4 Cup 60 ml Coconut oil, melted
1 tsp 5 ml Vanilla
2 TBLS 2 TBLS Potato Starch
1/2 Cup 118 ml Water
- Topping:
8 oz 227 g Brown Sugar, dark
8 oz 227 g Pecans, chopped
1/3 Cup 78 ml Coconut oil, melted
Directions
- Filling
- Preheat oven to 325 degrees Fahrenheit
- Add the Filling ingredients to the blender: pureed sweet potatoes, 1/4 cup melted oil, and vanilla.
- Mix water and potato starch together. Add to blender. Blend until smooth.
- Pour into a medium size casserole dish.
- Topping
- Melt 1/3 cup oil in medium dish.
- Add dark brown sugar and chopped pecans to the melted oil. Mix together.
- Sprinkle topping on top of the creamy sweet potato filling. Make sure to cover the entire top of the filling.
- Bake and Serve
- Bake at 350 degrees Fahrenheit for 45 minutes.
- Turn the broiler on high and roast top till golden brown on top. Watch the entire time to avoid burning!
- Remove carefully and cool completely.
- Refrigerate after cooled to room temperature. Serve chilled.
Notes
- Can make a head of time and freeze. Defrost in the fridge two days before eating.
