Sweet Potato Casserole- Gluten-Free, Dairy-Free, Sugar-Free
Food Ingredients:
2 pounds sweet potatoes ( 3 cups mashed) (I used 4 large) 1/6 cup agave nectar 7 drops of stevia liquid 1/4 teaspoon sea salt 2 large eggs 4 tablespoons “butter,” melted (Earth Balance Buttery Sticks) 1/2 cup coconut milk, light Topping: 3/4 cup pecans, chopped 2 tablespoons agave nectar 4 tablespoons “butter,” melted (Earth Balance Buttery Sticks) 1/2 cup gluten-free flour (Bob’s Red Mill Gluten-Free Preparation 1 Wash the sweet potatoes. Place the sweet potatoes, still in their jackets, in a large pot and cover them with water. Bring them to a boil and cover with a lid. Turn down the heat, but keep them on a low boil until they are tender. 2 Cool and remove the peels and mash with a potato masher. Stir in the agave nectar, stevia, and salt. In a separate bowl whisk the eggs, coconut milk and 4 tablespoons melted butter and combine with the mashed sweet potatoes until well mixed. Pour into a greased 2-quart baking dish. 3 Combine the topping ingredients in a bowl and put on top of the sweet potatoe mixture. 4 Bake at 350 degrees F for 35-45 minutes until bubbly around the edges. Tools Place your ad here Loading…
Recipe preparation:
1 Wash the sweet potatoes. Place the sweet potatoes, still in their jackets, in a large pot and cover them with water. Bring them to a boil and cover with a lid. Turn down the heat, but keep them on a low boil until they are tender. 2 Cool and remove the peels and mash with a potato masher. Stir in the agave nectar, stevia, and salt. In a separate bowl whisk the eggs, coconut milk and 4 tablespoons melted butter and combine with the mashed sweet potatoes until well mixed. Pour into a greased 2-quart baking dish. 3 Combine the topping ingredients in a bowl and put on top of the sweet potatoe mixture. 4 Bake at 350 degrees F for 35-45 minutes until bubbly around the edges.
Recipe source: Foodista recipe
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