Dairy Free Sweet Potato Casserole Recipe Elizabeth Finch Wellness from www.elizabethfinchwellness.com
Description
Sweet potato casserole is a classic American dish that is perfect for Thanksgiving, Christmas, or any other special occasion. It is a delicious combination of creamy sweet potato puree, brown sugar, spices, and a crunchy pecan topping. In this recipe, we will be using evaporated milk to make the dish even creamier and richer.
Prep Time
The prep time for this sweet potato casserole recipe is approximately 30 minutes.
Cook Time
The cook time for this sweet potato casserole recipe is approximately 45 minutes.
Ingredients
For the sweet potato puree: - 4 large sweet potatoes, peeled and cubed - 1/2 cup of evaporated milk - 1/2 cup of brown sugar - 2 eggs - 1 teaspoon of vanilla extract - 1/2 teaspoon of ground cinnamon - 1/4 teaspoon of ground nutmeg - 1/4 teaspoon of salt For the pecan topping: - 1/2 cup of all-purpose flour - 1/2 cup of brown sugar - 1/2 cup of chopped pecans - 1/4 cup of melted butter
Equipment
- Large pot - Mixing bowl - Hand mixer - 9x13 inch baking dish
Method
1. Preheat oven to 350°F. 2. In a large pot, boil the sweet potato cubes until they are fork-tender. Drain and set aside. 3. In a mixing bowl, combine the sweet potato puree ingredients (including the cooked sweet potatoes) and beat with a hand mixer until smooth. 4. Pour the sweet potato puree into a 9x13 inch baking dish. 5. In a separate mixing bowl, combine the flour, brown sugar, chopped pecans, and melted butter to make the pecan topping. 6. Sprinkle the pecan topping over the sweet potato puree. 7. Bake for 45 minutes, or until the top is golden brown and the casserole is heated through. 8. Let the casserole cool for a few minutes before serving.
Notes
- You can prepare the sweet potato puree and pecan topping ahead of time and store them separately in the fridge for up to two days before baking the casserole. - You can also freeze the unbaked casserole for up to two months. Thaw it in the fridge overnight before baking.
Nutrition Info
- Serving size: 1/8 of the casserole - Calories: 365 - Total fat: 14g - Saturated fat: 6g - Cholesterol: 64mg - Sodium: 168mg - Total carbohydrate: 54g - Dietary fiber: 4g - Sugars: 35g - Protein: 5g
Recipe Tips
- To make the sweet potato puree even smoother, you can use a food processor instead of a hand mixer. - If you don't have evaporated milk, you can use regular milk or cream instead. - If you don't like pecans, you can use other nuts or even crushed cereal for the topping. - For a healthier version of this sweet potato casserole, you can reduce the amount of brown sugar and butter in the recipe, or use a sugar substitute and a healthier oil instead.
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