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Gluten-Free Sweet Potato Casserole with Quinoa Pecan Topping

sweet potato casserole 8
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Created by Wendy at Fit-and-Frugal.com. For Quinoa Flakes cooking instructions and recipe ideas, visit our How To Use Quinoa Flakes page.

Prep Time: 20
Total Time: 125

Ingredients

For the potatoes:

 

  • 2 pounds sweet potatoes (3- 4 medium)
  • ¼ cup pure maple syrup
  • ¼ cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • dash salt

  • For the topping:

  • ½ cup Ancient Harvest™ quinoa flakes
  • 1 tablespoon packed brown sugar
  • ½ cup finely chopped pecans
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon melted butter or coconut oil

Directions

  1. Preheat oven to 400 degrees F. Prepare an 8-inch square baking dish with cooking spray.
  2. Scrub sweet potatoes puncture with a fork. Place potatoes on a baking sheet lined with foil and bake for approximately one hour, or until soft. Allow potatoes to cool, 5 minutes.
  3. Cut open potatoes and discard the skin. Place potatoes in a large bowl and add in maple syrup, milk, vanilla, egg, salt and spices. Beat until smooth with an electric mixer. Pour into prepared baking pan.
  4. To prepare topping: Mix the quinoa flakes, brown sugar, pecans and cinnamon in a bowl. Use a fork to stir in the melted butter. Sprinkle evenly over the potato mixture. Bake 40 to 45 minutes. Serve warm.
Servings: 8