All-inclusive Sweet Potato Casserole (GF, DF, Vegan)

by Christina Meyer-Jax, Tastemaker in Residence

photo courtesy of Megumi Nachev on Unsplash

Ingredients

Sweet Potato Filling

2 ½ cups cooked sweet potato

1 cup low fat evaporated milk alternative (almond, cashew, or coconut varieties)

1 Tbsp. egg replacer (I like Bob’s Red Mill or Neat Egg)

Zest and juice of 1 medium orange

4 Tbsp. pure maple syrup

2 tsp.vanilla extract

1 ½ tsp. pumpkin pie spice

1 tsp. ground turmeric

¾ tsp. kosher or sea salt

Oat Topping:

¾ cup old-fashioned Gluten Free rolled oats

¼ cup chopped walnuts

2 Tbsp. gluten-free all-purpose flour

3 Tbsp. avocado oil (or olive oil can work too)

2 Tbsp. pure maple syrup

½-inch piece fresh ginger, peeled and minced

¼ tsp. kosher or sea salt

¼ cup dried cranberries (optional)

Instructions

1. Preheat the oven to 350 degrees. Coat a 9×9 baking dish with cooking spray. Set aside.

2. Make egg replacer: combine 1 Tbsp Egg Replacer with 2 Tbsp water. Mix well and let sit for 1 minute to thicken.

3. Place the sweet potatoes in a medium mixing bowl. Use a hand mixer to beat potatoes until mashed. Continuing beating on low and add the evaporated milk alternative, egg replacer, orange zest and juice, maple syrup, vanilla extract, pumpkin pie spice, turmeric and salt until incorporated, stopping to scrape the sides with a spatula as needed.

4. Transfer sweet potato mixture to the prepared baking dish.

5. In a separate medium mixing bowl, stir together the gluten free oats, walnuts, gluten free flour, melted butter alternative, maple syrup, ginger and salt until combined.

6. Sprinkle the oat mixture evenly on top of the sweet potato mixture. Add dried cranberries on top (optional) Bake 35-40 minutes or until topping is golden brown. Let cool 5 minutes, then scoop and serve. Drizzle with more maple syrup, if desired.