Gluten Free, Dairy Free Sweet Potato Casserole
My father-in-law loves sweet potatoes and requested that I make some for our Christmas dinner tonight. So I altered a simple recipe and made it work. It is pretty darn tasty. Healthy? Nope. But tasty? You bet!
2 16-oz cans sweet potatoes, drained
1/4 cup vegan buttery spread
1 cup sugar
1/2 cup almond milk
1/2 tsp vanilla extract
1/3 cup gluten free bisquick mix
1/4 cup brown sugar
3 tbsp vegan buttery spread
1/2 cup chopped walnuts or pecans
1. Preheat the oven to 350 degrees.
2. Heat the sweet potatoes in the microwave for 3-5 minutes. Add the vegan butter (I use Earth Balance). Mash with a fork or potato masher until thoroughly combined. Add in almond milk, sugar, vanilla, and eggs. Mix well. Pour into an ungreased casserole dish.
3. In a small bowl, add bisquick, brown sugar, and butter. Mash with a fork until it makes a crumbly mixture. Stir in your nut of choice. Generously sprinkle over the top of your casserole.
4. Bake uncovered for 40 minutes. Serve warm.