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sweet potato
chef

Allergy-Friendly Sweet Potato Casserole

by Angela Ramsey

Shopping List

FILLING

  • 3 cups mashed sweet potatoes
  • 3/4 cups cane sugar
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 4 Tbsp. vegan, soy-free butter (melted)
  • 1/2 cup almond milk
  • 1 tsp. vanilla extract
  • 2 flax eggs*

TOPPING

  • 4 tbsp. vegan, soy-free butter
  • 1 cup brown sugar
  • 1/2 cup gluten-free all-purpose flour
  • 1/2 – 1 cup pecans, chopped (optional)

 

Instructions

  • Mix filling ingredients together and place in a 9×13 rectangular baking pan.
  • Mix together the topping ingredients, then crumble and place on top of casserole.
  • Bake at 350°F for approximately 35-45 minutes.
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