Sweet Potato Casserole
A quick and easy sweet potato casserole is a favorite side dish for our family. It’s easily made gluten and allergy free by substituting just a few ingredients.
2 large sweet potatoes
1 stick vegan butter
1 cup brown sugar
1- 15 oz crushed pineapple (or 1 7/8 cup fresh crushed pineapple)
1 cup crushed Honey Chex Mix (alternative toppings include crushed pecans or an oatmeal, melted butter and brown sugar topping)
Preheat oven to 350 degrees.
In these particular photos, I was making a large pan of sweet potato casserole for a crowd.
Microwave your sweet potatoes until soft. Cool slightly so that you can peel the potatoes, cube into a bowl. Add your butter and brown sugar and mash. When your ingredients are mixed well, add pineapple along with juice.
Next, line your pan with marshmallows.
[I used over-sized marshmellows here, and it was just too much. I suggest regular size]
Cover marshmallows with the sweet potato mixture.
The add your choice of topic and bake 20-25 min. at 350 degrees.
Remove from oven and cool before serving. Enjoy!
Tagged: Casserole, Celiac Disease, dairy free, dessert, egg free, Gluten free, recipe, Recipes, Sweet Potato Casserole, vegan