Savory Sweet Potato Casserole (Vegan and Gluten-Free)
Made with sliced sweet potatoes and topped with a sage-infused gluten-free crumble, this healthy sweet potato casserole makes a great side dish for your Thanksgiving dinner, and its packed with minerals, vitamins, and fiber.
Servings: 4
Ingredients
- 6 sweet potatoes peeled
- 4 tablespoons coconut oil
- 2 teaspoons sage, dried, (or 4 leaves if fresh)
- 1 cup gluten-free breadcrumbs
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon nutritional yeast
- ½ teaspoon cayenne pepper
Instructions
- Preheat the oven to 200°C/400°F.
- Cut the sweet potatoes into thin slices using a sharp knife or a mandolin (this will require more time), and place them in a large bowl.
- Heat 2 tablespoons coconut oil into a skillet, then add 1 teaspoon dry sage and infuse for a minute over low heat.
- Drizzle the infused coconut oil over the sweet potatoes, season with salt and cayenne pepper, and toss to coat evenly.
- Arrange the sweet potato slices into a baking casserole, and bake covered for 45 minutes.
- Add the GF breadcrumbs into a food processor with the rest of the coconut oil, sage, garlic powder, and nutritional yeast, and pulse it to obtain a crumble.
- Remove the sweet potato casserole from the oven, top with the crumble, and bake uncovered for 15 more minutes, until the crumble is golden and the potatoes are tender.
- Remove from the oven and serve as a side dish or on their own, next to a salad.