Gluten Free Streusel Topped Sweet Potato Casserole
Forget going out to eat or ordering takeout every time you crave American food. Try making Gluten Free Streusel Topped Sweet Potato Casserole at home. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $1.1 per serving. One portion of this dish contains around 6g of protein, 11g of fat, and a total of 332 calories. Thanksgiving will be even more special with this recipe. A mixture of brown rice flour, maple syrup, dairy free butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Gluten Free Gigi has 609 fans. It works best as a side dish, and is done in approximately 1 hour and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is pretty good. If you like this recipe, take a look at these similar recipes: streusel-topped sweet potato casserole, Pecan Streusel Topped Sweet Potato Casserole, and Carrie S. Forbes - Gingerlemongirl.com: Streusel-Topped Fresh Blueberry Muffins (Gluten Free, Casein Free).
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
¼ cup brown rice flour (See Substituting Gluten Free Flours and Starches if you need to replace the brown rice flour.)
¼ cup brown sugar, firmly packed (you may substitute coconut sugar, if you prefer)
2 Tablespoons chilled dairy free butter substitute (use real butter, if you eat dairy)
1 egg, lightly beaten
1 teaspoon ground cinnamon
¼ cup pure maple syrup (substitute honey or another liquid sugar, if you prefer)
¼ cup milk (dairy or plant based will work; I use unsweetened coconut milk.)
NOTE: if you eat nuts, you may want to add up to ½ cup chopped pecans to the topping mixture. You could also add sunflower seed kernels if nut-free.
½ teaspoon salt
6 cups sweet potatoes, peeled, cubed, and cooked
Equipment:
pot
food processor
blender
aluminum foil
oven
Cooking instruction summary:
Preheat oven to 375F.Lightly grease an 11x7-inch baking dish. (or your favorite 2-quart baking dish)First, cook the potatoes:Place potatoes in a large pot; add just enough water to cover.Bring water to a boil over high heat; cover the pot and reduce heat to medium. Cook approximately 15 minutes, or until potatoes are tender.Drain the sweet potatoes; cool slightly.Prepare the Potato Mixture:Process potatoes in your food processor or blender until smooth. (Let them cool a bit before processing so the steam doesn't create a mini-explosion!)Spoon potatoes into a mixing bowl; add milk, maple syrup, salt and egg.Stir until blended.Spoon potato mixture into prepared pan.Set aside while you prepare the topping.For Streusel Topping:Combine flour, sugar and cinnamon; stir to blend.Cut in butter with a fork until mixture resembles crumbs.Sprinkle topping evenly over the top of the potato mixture.Cover with foil and bake 15 minutes.Remove foil and bake an additional 25 minutes.Remove from oven, cool 15 minutes before serving.
Step by step:
Preheat oven to 375F.Lightly grease an 11x7-inch baking dish. (or your favorite 2-quart baking dish)First, cook the potatoes
1. Place potatoes in a large pot; add just enough water to cover.Bring water to a boil over high heat; cover the pot and reduce heat to medium. Cook approximately 15 minutes, or until potatoes are tender.
2. Drain the sweet potatoes; cool slightly.Prepare the Potato
3. Mixture:Process potatoes in your food processor or blender until smooth. (
Let them cool a bit before processing so the steam doesn't create a mini-explosion!)Spoon potatoes into a mixing bowl; add milk, maple syrup, salt and egg.Stir until blended.Spoon potato mixture into prepared pan.Set aside while you prepare the topping.For Streusel Topping
1. Combine flour, sugar and cinnamon; stir to blend.
2. Cut in butter with a fork until mixture resembles crumbs.Sprinkle topping evenly over the top of the potato mixture.Cover with foil and bake 15 minutes.
3. Remove foil and bake an additional 25 minutes.
4. Remove from oven, cool 15 minutes before serving.
Nutrition Information:
covered percent of daily need
