Gluten Free Sweet Potato Casserole
This yummy sweet potato casserole is a must have side dish for any Thanksgiving or Christmas dinner. It has a sweet and crunchy pecan and cereal topping that is out of this world!
Ingredients
CASSEROLE
- 1 29 oz can of sweet potatoes
- 1 cup sugar
- ½ cup butter
- 1 cup evaporated milk
- 3 eggs beaten
- 2 tsp nutmeg
- 2 tsp vanilla
- 2 tsp cinnamon
TOPPING
- 2 cups gluten free frosted flakes cereal crushed
- 1 cup brown sugar
- 1 cup pecans chopped
- ½ cup butter melted
Instructions
To Make the Casserole
- Preheat oven to 425°. Grease a 13x9 glass baking dish with butter.
- Heat the sweet potatoes (do not drain) in a pot until boiling. Remove from heat and use a strainer to drain any liquid.
- Add all casserole ingredients into a bowl and beat with an electric or stand mixer until smooth. Spread in the glass dish and bake for 20 minutes.
Topping Instructions
- Pour cereal, brown sugar and pecans into a gallon size Ziplock bag. Use a blunt object (rolling pins work great) to crush up the ingredients. Set aside until casserole is almost done.
- Add melted butter to topping mix and shake thoroughly to moisten topping. Remove casserole from oven and reduce the heat to 400°. Spread topping over casserole and continue baking for 15 minutes.