Friday, December 13, 2013

Yam Crumble Casserole

2 lbs sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup milk or cream
2 eggs
1/4 cup butter - room temperature
1/4 tsp cinnamon
1 tsp vanilla extract
1/2 tsp salt

1/2 cup brown sugar
1/4 cup flour
3 TBSP butter - melted
1/2 cup pecans - coarsely chopped

Preheat oven to 375 and lightly grease a small casserole or quiche dish.

Boil sweet potatoes until tender, drain and mash.

Mix together the sugar, maple syrup, milk, eggs, butter, cinnamon, vanilla and salt. Pour mixture into prepared casserole dish.

Combine crumble ingredients and sprinkle on top of the sweet potatoes.

Bake in preheated oven until golden on top, about 30 minutes.

**Allergy-free Substitutions:
Butter - coconut oil
Milk - preferred dairy free milk
Eggs - 3 TBSP ground chia or flax seed mixed with 7 TBSP water
Flour - all purpose gluten free flour

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