This recipe for Nut-Free Sweet Potato Casserole is a delicious holiday crowd-pleaser without nuts or any of the eight major food allergens!
Having been diagnosed with a very severe tree nut allergy that will induce an anaphylaxis reaction since I was a toddler, sweet potato casserole is a holiday dish that I never really had the chance to partake in. Granted, being from New England, we didn’t really do the traditional southern pecan and marshmallow-laden casserole. But holidays with my southern in-laws brought plenty of that traditional sweet potato casserole to the table! So, while I can’t personally compare my nut-free sweet potato casserole with the traditional one, I can vouch for this one being absolutely wonderful. Plus it’s one that everyone can enjoy, without potentially life-threatening consequences. 😉 Sweet potatoes are mashed with some simple ingredients and then are topped with sweet and chewy dried cranberries and crunchy seeds with a hint of cinnamon maple flavor. All wholesome ingredients, all delicious, and all free of the major allergens!
Nut-Free Sweet Potato Casserole
- 3 pounds sweet potatoes
- ½ cup unsweetened original rice milk
- 1 tablespoons olive oil or olive oil spread
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon nutmeg
- ¼ cup raw pepitas pumpkin seeds
- 2 tablespoons dried cranberries
- 1 tablespoon raw sunflower seeds
- ½ teaspoon maple syrup
- ½ teaspoon olive oil
- ¼ teaspoon cinnamon
- Pierce the potatoes with a fork, wrap them in foil, and bake sweet potatoes for 1 hour at 400 degrees or until tender.* Once cooked and cool enough to handle, remove the skins. In a large bowl, mash the sweet potatoes, rice milk, maple syrup, olive oil/ olive oil spread, cinnamon, salt, pepper, and nutmeg. Place into an 8x8 baking dish or 1-1/2 quart casserole dish.
- To prepare the topping, combine the pepitas, sunflower seeds, cranberries, maple syrup, olive oil, and cinnamon in a small bowl. Sprinkle evenly on top of the mashed sweet potatoes. Bake at 350 degrees for 25-30 minutes.
- Make ahead tip: Assemble the sweet potatoes and topping, but cover and refrigerate before baking. This can be refrigerated up to 48 hours. When ready to serve, transfer to oven and bake accordingly.
- *The sweet potatoes can also be cooked by peeling, chopping, and cooking in boiling water 12-15 minutes, or until fork-tender.