Thanksgiving dinner this year included a vegetarian, and my sweetie is dairy-free, so rather than my usual sweet potatoes that include bacon grease for the fat (in place of the more traditional butter), I tried a Dairy Free Sweet Potato Casserole recipe. It required some tweaking, since the amount of streusel seemed way too much, so I cut the recipe in ⅔ and cut the topping to ⅓ which seemed to work pretty well.

Serves: 8-10

Active Time: 15-20 minutes

Clock Time: 1 hour

Carbs: 297g for the whole dish. 30-35 per serving.

Ingredients

• 2 pounds sweet potatoes, cubed (1cm) and boiled or roasted until tender. You’re going to be mashing them, so a little overdone is not fatal. Boiling takes 7 minutes, steaming a little longer, up to 15 minutes if starting from frozen.
• 2 eggs
• ¼ C brown sugar, packed
• 3 Tbsp oil
• ½ tsp vanilla
• scant ½ tsp salt
• ¼ tsp cinnamon

Directions

• Prepare sweet potatoes, and mash them
• Preheat oven to 375°︎ F or 190°︎ C
• In a large bowl, or the pot you cooked the sweet potatoes in, mix sweet potato ingredients together. You can use an electric mixer if you’d like, but I use a potato masher, and prefer the slightly chunky texture.
• Put mixture into a 8” round casserole without the lid
• Bake for 25 minutes
• Prepare streusel (below) and sprinkle over potatoes in casserole
• Bake for an additional 15 minutes with no lid, until streusel is golden brown and delicious.
• Serve immediately or cover and serve within 30 minutes. Can sit longer if you keep them warm in a 140°︎F (60°︎ C) oven.

Streusel Ingredients

• ⅓ C light brown sugar, packed
• 3 Tbsp all purpose flour
• ½ tsp oil
• 1 tsp water

Streusel Directions

• Mix with a fork until crumbly

#recipe #sideDish

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