Holiday Sweet Potato Casserole
This recipe is originally my aunt's but has been modified to make it gluten and dairy free.
Ingredients
- 4-6 large, sweet potatoes should equal 6-8 cups, cooked
- 3/4 cup sugar
- 1/2 cup dairy free butter, softened Earth Balance recommended
- 3 eggs
- 2 tsp vanilla
- 1 tsp salt
- 1/2-3/4 cup dairy free milk I used coconut milk
Topping
- 1 cup brown sugar
- 2/3 cup gluten free flour 1 for 1 all-purpose recommended
- 1/3 cup dairy free butter melted
- 1 1/2 cups chopped walnuts
Instructions
- Peel and chop sweet potatoes. Boil in water until tender. Drain.
- Place potatoes in mixing bowl. Add all ingredients except for milk and topping. Beat after each addition. Gradually add milk until desired consistency. * *Note: I do not always add full amount.
- Pour potato mixture into 9x13 casserole dish.
- Combine topping ingredients. Sprinkle on top of potato mixture.
- Bake on 350 for 30-40 minutes. Insert knife into center. Knife should be hot to touch when done.