Pecan

Sweet Potato Casserole

November 8, 2023 by officially gluten free Leave a Comment

This Sweet Potato Casserole is an all-time family favourite! The classic Thanksgiving side dish is so easy – you will want to serve it all the time! It’s the perfect side dish that’s made extra special with a delightfully crunchy pecan streusel topping. Sweet Potato casserole is so delicious it’s sure to make an appearance on every special occasion and Sunday supper too!

FAQ’s About Making Sweet Potato Casserole:

What is Sweet Potato Casserole? – A southern-style casserole that is a dessert-like side dish. It is made of cooked and mashed sweet potatoes combined with sugar, butter, milk, and eggs. In this recipe, the sweet potato mixture is then topped with a buttery pecan crumble topping and baked until golden brown. It’s a traditional southern favorite for Thanksgiving and other family meals and holidays.

Is Sweet Potato Casserole Gluten Free? – Yes, This recipe for sweet potato casserole is gluten free. Typically the casserole is made with wheat flour in the topping. So you’ll want to check first before eating if you’re on a strict gluten free diet.

Which Pan Should I Use For for This Recipe? – I like to bake this recipe in a 9 x 13 casserole dish. Anything around the size of an 8×11” or even a deep dish 10” pie pan would all work great!

Can I use Maple Syrup instead of the white sugar? – If you prefer, you can also substitute 1/2 cup maple syrup for the sugar called for in the sweet potato mixture. Decrease the milk by 2 tablespoons.

Can I Use a sugar substitute? – I use granulated sugar for this recipe. You can also use your favorite sugar substitute made for baking.

Can I omit the pecans in the topping? – Yes. You can swap for another nut or leave the nuts out completely. I recommend adding an extra tablespoon of flour to the streusel topping to “bulk it up” a bit.

What Ingredients DO You Need To Make Sweet Potato Casserole?

Here’s what you’ll need: (See recipe card below for full recipe)

Sweet Potatoes medium sized
Sugar
Salt
Eggs
Butter
Milk

For The Topping:

Brown Sugar
Gluten Free Flour Mix
Pecans
Butter melted

How Do You Make Sweet Potato Casserole?

Here’s how to make it: (See recipe card below for full recipe)

Step 1: Preheat your oven to 350°F. Next prep the sweet potatoes by peeling, chopping and boiling them in a large pot. Simmer for 15-20 minutes or until fork tender. Drain.

Step 2: Mash the cooked sweet potatoes with the butter, milk, eggs, salt and sugar. Mix until the sweet potatoes are smooth. You can use a hand mixer to get the potatoes extra smooth if preferred. Spread the sweet potato mixture into a greased 9 x 13 casserole dish.

Step 3: To make the pecan topping, use a small mixing bowl to mix the brown sugar, gluten free flour mix and the melted butter. Mix very well for approximately 1 minute, then add the pecans to the bowl. Mix until the pecans are fully incorporated, then sprinkle the topping on top of the sweet potatoes.

Step 4: Bake the sweet potatoes casserole for 30 – 35 minutes or until the top is golden brown. If the top gets too browned you can cover with tin foil for the remainder of the time.

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Recipe Notes For Making The Best Sweet Potato Casserole:

Make-Ahead Instructions: You can prepare sweet potato casserole 1-2 days in advance. First make the filling and smooth into your baking dish. Then make the topping but instead of putting it on the casserole, place it in a ziplock bag. When you’re ready to bake your sweet potato casserole, take it out of the fridge and sprinkle the topping on! Bake at 350 for 35-40 minutes.
Store leftover sweet potato casserole in the refrigerator covered for 4-5 days.
If you prefer the optional marshmallow topping in place of the crumble topping, omit the crumble topping and sprinkle with mini marshmallows during the final 10 minutes of baking.
I use Bob Red Mills 1 to 1 Gluten Free Flour mix for this recipe. Feel free to use your favourite gf flour mix or you can use wheat flour if you’re not on a gluten free diet.

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Sweet Potato Casserole

This Sweet Potato Casserole is an all-time family favourite! The classic Thanksgiving side dish is so easy – you will want to serve it all the time! It's the perfect side dish that's made extra special with a delightfully crunchy pecan streusel topping.

5 from 2 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: gluten free, Side Dish, sweet potato, thanksgiving

Prep Time: 10

Cook Time: 40

Servings:

Author: Lyndsay Baker

Ingredients

5 Sweet Potatoes medium
1/2 Cup Sugar
1/2 Tsp Salt
2 Eggs
1/2 Cup Butter
1/3 Cup Milk

For The Topping:

1 Cup Brown Sugar
1/2 Cup Gluten Free Flour mix
1 Cup Pecans
1/2 Cup Butter melted

Instructions

Preheat your oven to 350°F. Next prep the sweet potatoes by peeling, chopping and boiling them in a large pot. Simmer for 15-20 minutes or until fork tender. Drain.
Mash the cooked sweet potatoes with the butter, milk, eggs, salt and sugar. Mix until the sweet potatoes are smooth. You can use a hand mixer to get the potatoes extra smooth if preferred. Spread the sweet potato mixture into a greased 9 x 13 casserole dish.
To make the pecan topping, use a small mixing bowl to mix the brown sugar, gluten free flour mix and the melted butter. Mix very well for approximately 1 minute, then add the pecans to the bowl. Mix until the pecans are fully incorporated, then sprinkle the topping on top of the sweet potatoes.
Bake the sweet potatoes casserole for 30 - 35 minutes or until the top is golden brown. If the top gets too browned you can cover with tin foil for the remainder of the time.

Notes

Make-Ahead Instructions: You can prepare sweet potato casserole 1-2 days in advance. First make the filling and smooth into your baking dish. Then make the topping but instead of putting it on the casserole, place it in a ziplock bag. When you're ready to bake your sweet potato casserole, take it out of the fridge and sprinkle the topping on! Bake at 350 for 35-40 minutes.
Store leftover sweet potato casserole in the refrigerator covered for 4-5 days.
If you prefer the optional marshmallow topping in place of the crumble topping, omit the crumble topping and sprinkle with mini marshmallows during the final 10 minutes of baking.
I use Bob Red Mills 1 to 1 Gluten Free Flour mix for this recipe. Feel free to use your favourite gf flour mix or you can use wheat flour if you're not on a gluten free diet.

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Gluten Free Sweet Potato Casserole Recipe

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Pecan Pie Fat Bombs

February 23, 2020 by officially gluten free 3 Comments

These 5 Ingredient Sweet Keto Pecan Pie Fat Bombs are the perfect Low Carb Snack or Treat. They’re a quick and easy to make No Bake Fat Bomb that will take you to Pecan Pie Heaven. The best part is they’re less than 1 Net g Carb Per Serving!

How to make Pecan Pie Fat Bombs

To Make this Keto Pecan Pie Fat Bomb recipe, you use a mixer to mix the cream cheese and butter together. Add the cinnamon and Swerve Brown to the bowl and mix until fully combined. Spread the mixture into the bottom of a baking dish and place in the freezer while preparing the rest.

In a pan over medium low heat, melt 2 Tbsp of butter. Add 1/4 cup of the swerve brown and stir until caramelized. Drizzle the caramel over the cream cheese and butter, then place back in the freezer for 5 – 10 minutes. Break up the pecans in small pieces and place onto a plate. Use a spoon to make small 1 inch balls, then roll each of the balls in the crushed up pecans.

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Pecan Pie Fat Bombs

This recipe for No Bake Keto Pecan Pie Fat Bombs requires minimal effort and only uses simple and easy to find ingredients like butter, cream cheese and pecans. The yummy fat bombs are loaded with heathy fats. Healthy fats are crucial for everything from weight loss to hormone health. Fat Bombs can be a great option for a quick breakfast or on-the-go snack, since they typically have a higher fat content and often have fibre (from things like nuts or chia seeds), they tend to be a filling, nutrient-dense option.

Looking for some more delicious Keto Fat Bomb Recipes? You’re in luck! I have some of my readers favourite recipes to share. One of their fav’s are these Dill Pickle Fat Bombs. They love that they’re so easy and quick to make. Another one of their favourites, are these tasty Crab Rangoon Fat Bombs. They’re perfect for impressing party guests or for spoiling someone special. Let us know how they turned out for you in the comments below!

RECIPE NOTES:

Fat bombs need to be stored in the fridge.
The fat bombs can be made other chopped nuts: peanuts, almonds, macadamia nuts and walnut are also delicious.
You can also change up the butter: instead of regular butter, try using peanut butter, almond butter, coconut butter, cashew butter, etc.
Fat bombs can be stored in an air-tight container in the fridge for up to one week. You can freeze these if you are making them ahead of time and they can be stored in the freezer for up to 3 weeks.
This recipe makes 20 Keto Pecan Pie Fat Bombs.

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Pecan Pie Fat Bombs

These 5 Ingredient Sweet Keto Pecan Pie Fat Bombs are the perfect Low Carb Snack or Treat. They're a quick and easy to make No Bake Fat Bomb that will take you to Pecan Pie Heaven. The best part is they're less than 1 Net g Carb Per Serving!

4.30 from 17 votes

Print Pin Rate

Course: Keto Fat Bomb

Cuisine: Amreican

Keyword: gluten free, Keto, Low Carb, sugar free

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: fat bombs

Calories: 100kcal

Author: Lyndsay Baker

Ingredients

1/2 Cup + 2 Tbsp Butter divided
1/2 Cup Cream Cheese
1/2 Tsp Cinnamon
1/2 Cup Swerve Brown divided
3/4 Cup Pecans

Instructions

Use a mixer to mix the cream cheese and 1/2 cup butter together. Add the cinnamon and 1/4 Cup Swerve Brown to the bowl and mix until fully combined. Spread the mixture into the bottom of a baking dish and place in the freezer while preparing the rest.
In a pan over low heat, melt 2 Tbsp of butter. Add 1/4 cup of the swerve brown and stir until caramelized. Drizzle the caramel over the cream cheese and butter, then place back in the freezer for 5 minutes.
Break up the pecans in small pieces and place onto a plate. Use a spoon to make small 1 inch balls. Then roll each of the balls in the crushed up pecans. Place the fat bombs in refrigerator until ready to eat.

Nutrition

Calories: 100kcal | Carbohydrates: 1g | Protein: 0.8g | Fat: 8g | Fiber: 0.3g

NUTRITIONAL INFO

1 Pecan Pie Fat Bombs = 1 Serving

100 Calories | 10.4 g Fat | 1 g Carbs | 0.3 g Fibre | 0.8 g Protein

0.7 g Net Carbs

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Keto Pecan Pie Fat Bomb Recipe

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Banana Chocolate Chip Muffins Gluten Free

May 5, 2014 by officially gluten free 10 Comments

Banana Chocolate Chip Muffins Gluten Free

These delicious Banana Chocolate Chip Muffins Gluten Free are made with simple and easy to find Gluten Free ingredients. This recipe has 2 options, they can be made plain or with a delicious Sweet and Crunchy Brown Sugar Pecan Streusel Topping. My family loves them both ways.

Ingredients

3 Ripe Bananas

3/4 Cup White Sugar

1 Egg

1/3 Cup Melted Butter

1 1/2 Cups Rice Flour

1/4 Cup Corn Starch

1 Tsp Baking Soda

1 Tsp Baking Powder

3/4 Cup of Chocolate Chips

Directions

1. Pre Heat oven to 375 F.

2. Mix the bananas, sugar, eggs and butter. Then stir in the rice flour, corn starch, baking soda and baking powder. Add the chocolate chips then mix until well combined.

3. Spoon the batter into a paper lined or greased muffin tin.

5. Bake for 20 minutes.

For the Pecan Streusel Topping:

1/3 Cup Brown Sugar

2 Tbsp Rice Flour

1/2 Tsp Cinnamon

1 Tbsp Butter

1/4 Crushed Pecans

Mix the flour, brown sugar and cinnamon. Add the butter then mix with your fingers until a crumbly mixture forms. Mix in the crushed pecans. Sprinkle the topping over the muffin batter before baking.

This recipe makes 12 Banana Chocolate Chip Muffins Gluten Free.

If you like this recipe for Banana Chocolate Chip Muffins Gluten Free you may also like these recipes:

Banana Bread Gluten Free,

Pineapple Carrot Muffins

Baked Apple Fritters Gluten Free.

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Banana Chocolate Chip Muffins Gluten Free

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Author: Lyndsay Baker

Recipe type: Muffins

Serves: 12 Muffins

Ingredients

3 Ripe Bananas
¾ Cup White Sugar
1 Egg
⅓ Cup Melted Butter
1½ Cups Rice Flour
¼ Cup Corn Starch
1 Tsp Baking Soda
1 Tsp Baking Powder
¾ Cup of Chocolate Chips

Instructions

Pre Heat oven to 375 F.
Mix the bananas, sugar, eggs and butter. Then stir in the rice flour, corn starch, baking soda and baking powder. Add the chocolate chips then mix until well combined.
Spoon the batter into a paper lined or greased muffin tin.
Bake for 20 minutes.
For the Pecan Streusel Topping:
/3 Cup Brown Sugar
Tbsp Rice Flour
/2 Tsp Cinnamon
Tbsp Butter
/4 Crushed Pecans
Mix the flour, brown sugar and cinnamon. Add the butter then mix with your fingers until a crumbly mixture forms. Mix in the crushed pecans. Sprinkle the topping over the muffin batter before baking.
This recipe makes 12 Banana Chocolate Chip Muffins Gluten Free.