Sweet Potato is a versatile side dish.  This crumble version boosts the flavour with a crunchy topping loaded with brown sugar and pecans.  

You could increase the pleasure for your taste buds by drizzling each serving with pure maple syrup.

To begin I poked each sweet potato several times with a fork and then put them in the microwave.  I used 4 large sweet potatoes.

To calculate cooking time allow five minutes for the first one and add two minutes for each additional sweet potato.

Before removing the sweet potatoes from the microwave I poked them with a fork to make sure they were cooked through.  Then I cut them in half.

I used a spoon to scoop the flesh from the sweet potatoes into a mixing bowl.

Next I added some brown sugar, vanilla extract, salt and eggs to the sweet potatoes in the mixing bowl.

Using a large wooden spoon I stirred all the ingredients together.  I prefer my sweet potatoes to be a little chunkier.  If you prefer them smooth and creamy you could use a wire whisk.

I scraped all the sweet potato mixture into a greased casserole dish.

I set the casserole dish aside and prepared the topping by dumping some Bob’s Red Mill Gluten Free All Purpose Flour, brown sugar, margarine and salt into a small mixing bowl.

Using a fork, I stirred the topping ingredients together well.

Then I stirred in some pecan pieces.

Once the pecans were stirred in I sprinkled the topping mixture on top of the sweet potatoes in the casserole dish.

I put the casserole into a preheated 350F oven for 40 minutes.  The crust will be golden brown all over when cooked.

I let it cool for a few minutes before serving.

Sweet Potato Crumble is a delicious side dish that is loaded with flavour.  The crispy brown sugar topping loaded with pecans provides a sweetness that will have everyone choosing to eat their vegetables. 

Even more sweetness can be added by drizzling pure maple syrup over each serving.  Be ready for requests for seconds!

Yield: 8

Sweet Potato Crumble - Gluten Free

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Sweet Potato is a versatile side dish.  This crumble version boosts the flavour with a crunchy topping loaded with brown sugar and pecans.  

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 4 large sweet potatoes mashed
• 1/2 cup brown sugar
• 2 tsp vanilla extract
• 1/2 tsp salt
• 2 large eggs
• Topping:
• 1 cup Bob's Red Mill Gluten Free All Purpose Flour
• 1/2 cup brown sugar
• 1/2 cup margarine
• 1/2 tsp salt
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350F and spray a 6-8 cup casserole with cooking spray.
2. Cook sweet potatoes in microwave on high power. Calculate 5 minutes for one potato and add 2 minutes for each additional potato. I used 4 large sweet potatoes.
3. Scoop flesh from sweet potatoes into a large mixing bowl.
4. Add brown sugar, vanilla extract, salt and eggs to bowl. Stir with large wooden spoon to combine.
5. Scrape into prepared casserole.
6. For topping, dump the Bob's Red Mill Gluten Free All Purpose Flour, brown sugar, margarine and salt into a small mixing bowl.
7. Blend together with a fork.
8. Once blended stir in the pecans.
9. Sprinkle the topping over the sweet potatoes in the casserole dish.
10. Place in 350F oven for 40 minutes until topping is golden brown.
11. Cool slightly before serving and enjoying!

Notes

Serving Suggestion:

Drizzle each serving with pure maple syrup.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 432 Total Fat: 22g Saturated Fat: 4g Trans Fat: 3g Unsaturated Fat: 16g Cholesterol: 48mg Sodium: 665mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 3g Sugar: 24g Sugar Alcohols: 0g Protein: 6g