Healthified Sweet Potato Casserole (Gluten-Free & Vegan

• Gluten free

• Produce

  • 3 lbs Sweet potatoes

• Canned Goods

  • 1/3 cup Apple juice concentrate

• Condiments

  • 1/2 cup Maple syrup

• Pasta & Grains

  • 1/2 cup Oats, gluten-free

• Baking & Spices

  • 3 tsp Cinnamon
  • 1 tsp Nutmeg, fresh
  • 1/2 tsp Nutmeg
  • 1 dash Salt
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1 cup Nuts

Found on amindfullmom.com

Description

Ingredients

• For the Base:
• 3 pounds sweet potatoes, scrubbed
• ⅓ cup apple juice concentrate
• ¼ cup maple syrup
• 2 teaspoons cinnamon
• 1 teaspoon fresh nutmeg
• 1 tablespoon vanilla extract
• dash of salt
• Topping:
• ½ cup gluten free oats
• 1 cup chopped nuts (walnuts or pecans)
• ¼ cup coconut oil
• ¼ cup maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg

Directions

• Roast sweet potatoes at 400 degrees for about 45 minutes, or until fork tender. Cool slightly. And lower temperature to 350 degrees.
• Remove skin of sweet potatoes (simply by peeling off skin with fingers) and place the pulp into a large blender or food processor (or use a hand/stand mixer).
• Add the remaining ingredients for the base and puree/mix until smooth.
• Transfer to a 2 quart casserole dish.
• For the topping: combine all the ingredients and sprinkle over the casserole.
• Bake at 350 for 45 minutes or until topping is golden brown.