Gluten Free Sweet Potato Casserole (Dairy Free)
This gluten free sweet potato casserole is the perfect Thanksgiving side dish or for special occasions. A more savory version, it combines herbs and nuts for so much flavor!
Servings: 3 servings
Calories: 281kcal
Equipment
- Large pot
- Casserole dish
- Food processor
Ingredients
- 2 large sweet potatoes peeled and cut into large pieces
- ½ teaspoon olive oil
- ½ cup non-dairy milk
- ¼ teaspoon ginger powder or fresh ginger, grated
- ¼ teaspoon dried sage
- pinch salt and black pepper optional
For the topping
- ¼ cup oats gluten free
- ⅛ cup pistachios + more to garnish
- ¼ teaspoon garlic powder
- 1 teaspoon maple syrup
- 1 teaspoon olive oil
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- pinch salt and black pepper optional
To garnish
- sage leaves
Instructions
- Preheat the oven to 180C / 360F.
- Peel and dice the sweet potatoes into small pieces.
- Tip the sweet potato into a large pot of water. Bring to a boil, then reduce the heat to a light simmer. Cook for 15 minutes, or until fork tender.
- Transfer the sweet potatoes to a food processor along with the non-dairy milk, olive oil, ginger powder, sage and salt and black pepper (if using). Blend for ten seconds or so, until creamy.
- Make the oat topping by adding the oats, pistachios, maple syrup, olive oil, herbs and garlic powder to a food processor and pulse blending to a fine powder (it will be slightly sticky due to the oil and maple syrup).
- Spoon the sweet potato into a baking dish, and sprinkle on the oat topping. Add a further few pistachio nuts on top. Bake for 10-12 minutes, in the middle or lower half of the oven. Keep an eye on it for any signs of burning in the last few minutes of cook time!
- Sprinkle with some fresh sage leaves, then serve immediately and enjoy!
Notes
- Use certified gluten free oats if you have that dietary requirement.
- Ensure the sweet potatoes are fork tender when you boil (or steam) them, as we only bake in the oven for a short time afterwards.
- You can roast the sweet potato, but this will increase the cook time of the recipe.
- If the topping seems too dry after blending, add a touch more olive oil. You want a very slightly sticky texture.
- Watch the casserole towards the end of cook time as it can turn quickly, and the topping can catch and burn.
- This recipe makes quite a bit of topping, so reduce quantities if you only like a little sprinkle.
- Nutritional information is auto-generated and should be understood to be an estimate.
- non-dairy milk has variable scores.
- pepper, scores 2. It is optional.
- ginger scores 1.
Nutrition
Calories: 281kcal | Carbohydrates: 53g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 146mg | Potassium: 895mg | Fiber: 8g | Sugar: 12g | Vitamin A: 32326IU | Vitamin C: 8mg | Calcium: 134mg | Iron: 2mg
