Every year I add another “remake” to my gluten-free Thanksgiving repertoire and this year I’m tackling the sweet potatoes. Traditional sweet potato casseroles don’t necessarily contain gluten, but the cloying combination of marshmallows, brown sugar, and sometimes corn syrup is just too sweet for my taste buds. I actually enjoy the flavor of sweet potatoes, and masking them under a dome of candy just doesn’t allow their true personalities to shine.
For my modern twist on the classic, I roast the sweet potatoes to caramelize their natural sugars and then mash them with broth and just a hint of maple syrup and cayenne. (I use turkey stock throughout the Thanksgiving meal, but you could use chicken or vegetable broth instead.) The topping is a mix of walnuts and gluten-free oats for crunch, rosemary as an herbal note, plus maple syrup and cayenne for some sweetness and spice. No individual flavor dominates, but each works with the common goal of highlighting the sweet potatoes.
As always, I prefer to create Thanksgiving side dishes that can be made ahead. The mashed sweet potatoes will be fine in the fridge for two days. You can make the savory granola a day ahead and sprinkle it over the sweet potatoes just before baking. The granola toasts as the casserole cooks. Serve the casserole straight from the oven, or let it rest for 15 or 20 minutes before digging in. Enjoy! ~LbR