Easy Gluten-Free Sweet Potato Casserole with Crunchy Topping

Now everyone can enjoy an easy gluten-free sweet potato casserole with no speciality ingredients required. A fluffy sweet potato base is flavored with brown sugar and orange zest. It's topped with a crunchy pecan Chex cereal topping, making it simple to prepare, even for those not familiar with a gluten-free diet!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400ºF and line a baking sheet with foil or parchment paper. Prick the sweet potatoes 5-6 times with a fork. Roast for 50-60 minutes, turning halfway, until very tender.

Step 2

Reduce the oven to 350ºF. Once the potatoes are cool enough to handle, peel away the skins and transfer the flesh to a large mixing bowl. Use a hand held mixer to mash the potatoes until smooth.

Step 3

Pour in the heavy cream, softened butter, brown sugar, egg, orange zest, and salt. Beat again until well combined. Spread in a 2-quart baking dish.

Step 4

For the topping, combined the crushed cereal, pecans, melted butter, brown sugar, cinnamon, and pinch of salt. Sprinkle on top of the sweet potato mixture.

Step 5

Bake for 30 minutes, or until the potatoes are heated through in the middle and the top is golden.

Step 6

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