SWEET
POTATO
CRUNCH
CASSEROLE
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INGREDIENTS
Sweet Potato Puree
Pecans
Maple Syrup
Eggs
Sugar
GF Flour
Coconut Oil
Vanilla
Cinnamon
Salt
MIX TOPPING
Mix together pecan crunch topping. Set aside.
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MIX FILLING
Mix all the filling ingredients together.
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ASSEMBLE
Pour filling into casserole dish. Dot crunchy topping over the top.
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BAKE
Bake at 350 F for 25 to 30 minutes, until the center of the custard sets. Serve warm or cold.
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GLUTEN FREE THANKSGIVING RECIPES
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