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Sweet Potato Pecan Crunch Casserole

Course Holiday, Main Dish
Cuisine American Favorites, Gluten-Free, Vegan
Servings 6 servings

Ingredients
  

Filling

  • 3-4 medium Sweet potatoes (about 1 3/4 pounds)
  • 1 tsp Sea salt
  • 4 TBL Miyoko's Vegan Butter
  • 1/4 cup Soy or Almond milk

Pecan Crunch Topping

  • 1/4 Cup Miyoko's Vegan Butter
  • 1/2 Cup Karma Baker Organic Gluten Free Flour http://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/
  • 1/2 Cup Organic brown sugar
  • 3/4 cup Chopped pecans
  • 1/2 Tsp Sea salt

Instructions
 

Filling

  • Bake the sweet potatoes in the oven at 450 for 30 minutes.
  • For the sweet potato filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
  • Whisk together the butter, mashed sweet potatoes, sor or almond milk, brown sugar and salt in a large bowl. Transfer to the prepared baking dish.

Pecan Crunch Topping

  • Combine the Gluten Free flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes.