By Jules E.D. Shepard

Gluten-Free, Dairy-Free Sweet Potato Casserole

SERVES 8

This light, fluffy dish can be enjoyed hot from the oven or cold as leftovers. It travels well.

Casserole

3 cups sweet potatoes, boiled or microwaved, peeled and mashed
1 cup sugar
½ cup butter or dairy-free substitute
3 eggs, beaten
1 teaspoon gluten-free vanilla extract
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ teaspoon ground cloves
1 teaspoon ground ginger
1 cup sour cream or dairy-free substitute
¼ teaspoon baking soda
- Pinch salt
1 cup raisins, optional

Topping

4 tablespoons melted butter or dairy-free substitute
½-¾ cup brown sugar
2 tablespoons gluten-free flour of choice
½ cup grated coconut
½ cup chopped pecans, optional

1. Preheat oven to 350 degrees. Grease a 1½-quart baking dish.

2. In a large bowl, stir together mashed sweet potatoes, sugar, butter, eggs, vanilla extract, spices and sour cream. Add baking soda and salt, mixing well. Stir in raisins, if desired.

3. Spread mixture into prepared baking dish. Bake uncovered in preheated oven for 35 to 45 minutes until the center is no longer jiggly.

4. Prepare topping by combining melted butter, brown sugar, flour, coconut and pecans, if desired, in a bowl.

5. Remove casserole from oven and sprinkle topping over the top. Return casserole to the oven for 10 more minutes or until lightly browned.

Each serving contains 510 calories, 26g total fat, 16g saturated fat, 0g trans fat, 139mg cholesterol, 141mg sodium, 66g carbohydrate, 4g fiber, 5g protein.

TIP Pressed for time? Use 3 cups canned sweet potatoes, drained and mashed.

Read More on These Topics

• Celiac/Gluten Free
• Casein-Free/Dairy Free
• Cooking
• Meals