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shows the texture of the sweet potato casserole. in a white casserole dish and white background, the orange from the sweet potato sticks out and is bright. orange pokes through the golden brown crumble topping. chunks of nuts, gluten free flour, brown sugar make the crumble and looks like it will melt in your mouth.
Print Recipe

Healthier Sweet Potato Casserole

Course: Appetizer, Side Dish
Keyword: easy recipe, fall, fall recipes, gluten free, gluten free flour, healthy recipe, healthy sides, low sugar, plant based, sweet potato, sweet potato casserole, vegan, winter, winter recipes

Ingredients

  • 3 large sweet potatoes (about 3-4lbs)
  • 1/2 cup chicken broth
  • 1/2 cup organic brown sugar
  • 2 eggs
  • 1/4 cup butter (melted + cooled)
  • 1 tsp cinnamon
  • sea salt (to taste)

For the crumble topping

  • 1/2 cup gluten-free flour
  • 1/2 cup organic brown sugar
  • 1 cup nuts
  • 1/3 cup melted butter
  • 1 tsp cinnamon
  • sea salt (to taste)

Instructions

  • Preheat oven to 400F. Wash sweet potatoes and carefully poke holes in each potato using a fork or knife. Bake for about 1 hour or until potatoes are fork tender. Turn oven heat down to 350F.
  • Let potatoes cool and then remove skin. Add to a large bowl with the rest of the ingredients and mix until fully combined.
  • Lightly coat baking dish with oil. Add sweet potato mixture into your dish and smooth out the top.
  • Add all of the crumble ingredients to a bowl and mix using a fork or your hands. Spread crumble mixture over sweet potatoes.bake 30-40 mins or until edges begin to set.
  • Bake 30-40 mins or until edges begin to set.