Sweet Potato Casserole with Crumbly Quinoa Topping

The Christmas countdown is officially on! And how could I forget that its only three days away with the boys reminding me ten times a day?

I know many of you already have your menus planned and already endured the always spectacular holiday grocery store experience.

For those who are still figuring out what to have, today I’ve got a healthier and gluten free twist on a holiday classic.

I made this the other day and the non-quinoa loving branch of the family exclaimed “This taste like sweet potato casserole!”

Um,yeah. That was kind of the idea.

It was strikingly similar to the casserole I remember, minus the cup of white sugar and gluten.

I hope that you all have an amazing holiday and that Santa brings you every thing you want!

Sweet Potato Casserole with Crumbly Quinoa Topping

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes

Yield: 12 servings

Calories per serving: 266

Fat per serving: 14.1g

Sweet Potato Casserole with Crumbly Quinoa Topping

Ingredients

  • 1 ½ pounds sweet potatoes
  • 1/3 cup maple syrup
  • 1 cup almond milk or milk of choice
  • 2 tablespoons Earth Balance or Unsalted butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Topping
  • ½ cup cooked quinoa
  • ½ cup chopped pecans
  • ½ cup gluten free or all purpose flour
  • 1/3 cup coconut palm sugar (or sweetener of choice)
  • 4 tablespoons Earth Balance or Unsalted butter, room temperature

Instructions

  1. Preheat oven to 375 degrees. Rinse potatoes and bake for 45 minutes, or until tender. Allow to cool slightly and then cut open and scoop the flesh out into a large bowl.
  2. Add maple syrup, milk, butter, vanilla and cinnamon to the bowl. Mash with a potato masher and transfer mixture to a casserole dish.
  3. In a separate bowl, combine quinoa, pecans, flour and palm sugar. Combine with a fork and add butter. Mix with a pastry cutter or fork until a crumble forms. Sprinkle topping over sweet potatoes.
  4. Bake for 30 to 35 minutes.

Notes

Servings 12, Fat 14.1g, Carbohydrates 34.2g, Protein 2.6g, Cholesterol 15mg, Sodium 62mg, Fiber 3.5g, Sugars 10.4g

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.cookingquinoa.net/sweet-potato-casserole-with-crumbly-quinoa-topping/

  • Gabby

    Merry Christmas my dear :) This looks delicious and would definitely be a good addition to any holiday table!
    My recent post healthy vegan friday #22

    • Wendy Polisi

      Thanks Gabby! Hope your holiday's were amazing!

  • Janice

    Wendy, would coconut oil work instead of the Earth Balance or butter?

    • Wendy Polisi

      Sorry for my late reply Janice! I think it would work but you may lose a little something with the crumble.