Happy Thanksgiving Week!! Who’s ready for some time off to spend with friends and family?

Although holiday gatherings typically mean lots of meals and not-so-healthy foods, I want to share with you a recipe that has been a family favorite of ours for several decades!

I actually cleaned it up several years ago, when my brother was diagnosed with Crohn’s disease. He has to be on a special diet and avoid things like dairy, gluten and sugar. Which is actually VERY conducive for fat loss. So it now remains as a HEALTHY family favorite option at our dinner table.

I hope you enjoy it! It’s one of my all time favorite recipes!

Gluten-Free Modified Sweet Potato Casserole


sweet potato cass 





  • 40 oz canned sweet potatoes, drained
  • ½ cup unsweetened almond milk
  • 1 cup succanat, xylitol or stevia
  • 1/3 cup Earth Balance buttery spread
  • 2 eggs or egg white equivalent
  • ½ tsp sea salt
  • 1 tsp vanilla



  • ½ cup oat bran or brown rice flour
  • 1 cup turbinado sugar
  • 1 cup chopped pecans
  • 1/3 cup Earth Balance butter spread




  • Mix well filling ingredients in a mixer
  • Pour into 13×9 pan lightly coated with cooking spray
  • Mix topping ingredients and crumble on top
  • Bake at 350 degrees for 35-45 minutes.

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