Sweet Potato Casserole
Serves 1025 mins prep45 mins cook
This gluten-free Sweet Potato Casserole is a holiday season must! Fresh sweet potatoes, warming spices, and a honey walnut topping make this a perfect side dish for any table. This easy, lightened up casserole is a sweet and savory twist on a holiday favorite.
0 servings
What you need
Instructions
0 Preheat your oven to 375 degrees Fahrenheit and grease a 9×13-inch casserole dish. 1 In a large pot, cover the sweet potato chunks with water. Bring to a boil, then reduce the heat and simmer until the sweet potatoes are tender when poked with a fork (about 20-25 minutes). Drain and let them cool for a few minutes. 3 In a large bowl, mash the sweet potatoes with a potato masher or hand-held mixer ensuring a smooth texture. For best results on a super creamy texture, use a hand mixer. 4 Add butter, milk, eggs, honey, vanilla extract, salt, cinnamon, and nutmeg to the mashed sweet potatoes. Mix until well combined. Transfer the sweet potato mixture into a greased 9×13-inch baking dish. 9 In a separate bowl, combine the walnuts and honey and mix to evenly combine. Evenly sprinkle the walnuts over the sweet potato mixture followed by cinnamon and salt. I like to pour the cinnamon in my palm and evenly spread it over the top. You will need to work the nuts around the top as they will be sticky. 7 Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the casserole is hot. Remove from the oven, serve and enjoy.View original recipe