Gluten-Free Sweet Potato Casserole with Pecan Topping 🍮 – Comforting, Holiday-Ready, and Crowd-Pleasing! 🍂

Ingredients

• • 4 ⅞ large sweet potatoes
• • ⅞ cup unsalted butter, softened
• • ⅞ cup light brown sugar
• • ⅞ cup pure maple syrup
• • 1 ⅞ teaspoon ground cinnamon
• • ⅞ teaspoon ground ginger
• • ⅞ teaspoon vanilla extract
• • ⅞ teaspoon nutmeg
• • 1 ⅞ cup heavy whipping cream
• • ⅞ cup milk
• • 1 ⅞ cup toasted pecans, finely chopped
• • ⅞ cup almond flour
• • ⅞ cup brown sugar
• • ⅞ teaspoon salt

Instructions

1. 1

   Wash sweet potatoes, pierce skins with a fork. Place in a steamer basket over 2 inches boiling water. Cover and steam 25 minutes or until tender. Let cool slightly.

2. 2

   In mixing bowl, mash steamed sweet potatoes with a fork or masher until smooth. Add butter, brown sugar, maple syrup, cinnamon, ginger, vanilla, salt to taste. Add cream and milk, mix well until smooth and creamy.

3. 3

   In a medium bowl, combine pecans, almond flour, brown sugar, cinnamon, salt. Stir in melted butter until wet but not clumpy. Mix well to combine.

4. 4

   Spread sweet potato mixture in a greased 9x13 inch baking dish. Sprinkle pecan topping evenly over the sweet potato mixture.

5. 5

   Place in preheated 350°F oven. Bake for 45-50 minutes, or until golden and bubbly. Top begins to brown and crust forms. Let cool slightly before serving.