My version of a healthier, Gluten-Free, Dairy free, no refined sugars Sweet Potato and Streusel/crumble Casserole

Although Thanksgiving is an American holiday and is, obviously, not celebrated in Israel, I would like to offer my version of Sweet Potato and Streusel/crumble Casserole – but I made up a healthier, gluten free version without refined sugar.

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I think people can still enjoy holiday dishes without the “traditional” amount of fat, cholesterol and refined sugar.

Sweet Potato Casserole

Ingredients for a round Casserole dish (22 cm diameter) or small souffle dishes

2 cups cooked (about 600 grams/20 oz/1.3 pounds), drained and mashed sweet potatoes (See instructions later)
1/4 cup 100% Natural Maple syrup (If you like it sweeter add another 1/4 cup but I liked it with only 1/4 cup because the sweet potatoes are… sweet enough)
2 tablespoons melted cold pressed coconut butter

1 large egg

A Blend of spices:
1 teaspoon cinnamon
1/2 tsp ground cloves
1/2 tsp finely ground cardamom
1/2 tsp freshly ground nutmeg
1 tsp good quality vanilla extract or paste

2 Tbsp sweet-rice flour
a pinch of salt

Topping
100 grams (3.5) sweet rice flour
100 grams (3.5 oz) coarsely ground pecans
1/4 cup 100% Natural Maple syrup
60 grams (about 2 oz) Coconut fat at room temp (not cold !)

Instructions:
I steamed the sweet potatoes, after peeling and cutting them into large chunks, because I find this way to be the best way in this case: they don’t lose vitamins to the water they were cooked in and don’t absorb as much water as when they’re cooked). However – if you don’t have a steamer you can either bake them (wrap each one in aluminum foil) or cook them.

In any case, set the steamed/baked/cooked flesh in a sieve or strainer over a bowl to drain any excess water out of it. Let it sit for at least an hour and up to overnight if they sweet potatoes were cooked in water.
Preheat oven to 350 degrees.
Mash the sweet potatoes manually, add Natural Maple syrup, coconut butter, egg, rice flour and spices and whisk until smooth and fluffy.
Pour into a greased baking dish.
For the topping:
Place all ingredients in a bowl and using your fingers, incorporate the coconut butter into the dry ingredients (this will take several minutes) till you end up with small crumbles.
Sprinkle over the top of the sweet potato mixture and bake for 35-45 minutes.
You can make it in small souffle Dishes but then the baking time will shorten (25 minutes)

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About vegetarian foodesigns from the land of milk and honey

Shalom. My name is Michal and I'm Israeli. I would like to share with you my passion to vegetarian food, cooking and baking from scratch, using local ingredients (whatever I can find in the market, instead of using canned ingredients)
This entry was posted in Gluten Free, Healthy Sweets, Sweet Potatoes and tagged , , , , . Bookmark the permalink.

3 Responses to My version of a healthier, Gluten-Free, Dairy free, no refined sugars Sweet Potato and Streusel/crumble Casserole

  1. Michal – I will make this for Thanksgiving next year! I have bookmarked your recipe. Warmly – Shanna

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