Description
A delicious Thanksgiving classic! A low FODMAP sweet potato casserole with a pecan-crumble topping or a marshmallow topping. Gluten-free and low in lactose.
Ingredients
Scale
For the casserole base:
- 600 grams (3 cups) sweet potatoes, peeled and cubed
- 150 grams (1 cup) carrots, peeled and cubed
- 2 large eggs
- 50 grams (¼ cup) granulated sugar (I prefer my casserole not too sweet, if you would like to make it sweeter, you can add ½ cup granulated sugar)
- 60 ml (¼ cup) lactose-free milk or almond milk
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- A casserole dish
For the pecan topping:
- 50 g (1/2 cup) chopped pecans
- 50 g (1/4 cup) brown sugar
- 50 g (⅓ cup) gluten-free flour mix
- A pinch of salt
- 2 tbsp unsalted butter, cold
For the marshmallow topping
- 100 g (2 cups) marshmallows (ensure they’re low FODMAP)
Instructions
For the casserole
- Preheat the oven to 400°F (200°C). Grease the baking dish.
- Peel the sweet potatoes and carrots and cut them into cubes.
- Put the cubes into a large pan and cover with water. Cook until soft, 20-25 minutes. Drain well.
- Mash the drained sweet potatoes and carrots with a fork.
- Add the eggs and whisk until combined.
- Melt the butter in the microwave, heating it in short bursts of 30 seconds.
- Add sugar, lactose-free milk, melted butter, vanilla extract, salt, and cinnamon to the mashed sweet potatoes. Stir until you have a smooth mixture.
- Transfer the sweet potato mixture to the baking dish.
- If you want to store the sweet potato casserole before preparing it further. You can leave it to cool down. Then cover it and store it in the refrigerator.
- For the topping, you can either choose a marshmallow topping or a pecan brown sugar topping. You can find the instructions for both below.
For the marshmallow topping
- Spread the marshmallows over the sweet potato layer to cover the surface.
- Bake the sweet potato casserole in the oven for 20-30 minutes until the marshmallows are lightly browned.
For the pecan-brown sugar topping
- Mix brown sugar, pecans, gluten-free flour, and salt in a bowl. Cut the butter into small cubes. Knead it with your fingers through the flour-sugar mixture until you have a crumbly dough.
- Sprinkle the topping over the sweet potato mixture.
- Bake the sweet potato casserole in the oven for 20-30 minutes until the pecan topping has lightly browned.
- Prep Time: 30 min
- Cook Time: 30 min
- Category: Dinner
- Method: Oven
- Cuisine: American