Why Make This Recipe

Gluten-Free Sweet Potato Casserole is a delightful and comforting dish that brings warmth to any gathering. It’s perfect for holidays like Thanksgiving or just a cozy family dinner. What makes this recipe special is its creamy sweet potatoes topped with a crunchy pecan streusel, all without gluten. It’s suitable for everyone, including those with gluten sensitivities, making it a crowd-pleaser.

Gluten-Free Sweet Potato Casserole Recipe

How to Make Gluten-Free Sweet Potato Casserole

Making this casserole is simple and requires just a few steps. From boiling sweet potatoes to mixing ingredients, you’ll enjoy every moment of creating this tasty dish.

Ingredients:

3 lbs sweet potatoes
¼ cup almond, cashew, or coconut milk
¼ cup sugar
2 eggs
2 teaspoons vanilla
½ teaspoon salt
1 cup pecans, chopped (chopped the size that you prefer, fine or chunky)
¾ cup dairy-free butter, melted and divided
½ cup brown sugar, packed
½ cup gluten-free flour*
1 teaspoon cinnamon

Directions:

Cook the Potatoes:

Start by peeling the sweet potatoes and cutting them into chunks.
Boil the sweet potatoes in a large pot until they are tender, about 15-20 minutes. Drain and let them cool slightly.
In a mixing bowl, mash the sweet potatoes until smooth.
Add almond, cashew, or coconut milk, sugar, eggs, vanilla, and salt. Stir until well combined.

Prepare the Topping:

In a separate bowl, mix the chopped pecans, melted dairy-free butter, brown sugar, gluten-free flour, and cinnamon. Combine until crumbly.

Assemble the Casserole:

Preheat your oven to 350°F (175°C).
Pour the sweet potato mixture into a greased baking dish.
Sprinkle the pecan topping evenly over the sweet potato mixture.
Bake for 25-30 minutes, or until the topping is golden and crispy.

How to Serve Gluten-Free Sweet Potato Casserole

This casserole shines as a side dish. Serve it warm alongside your favorite holiday meals or as a comforting addition to a weeknight dinner. A scoop of this casserole pairs well with roasted turkey, ham, or even a simple salad.

How to Store Gluten-Free Sweet Potato Casserole

To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or aluminum foil and refrigerate. It will stay fresh for up to 3-4 days. If you want to freeze it, make sure to wrap it well and it can last up to 2-3 months. Reheat in the oven or microwave before serving.

Tips to Make Gluten-Free Sweet Potato Casserole

For extra flavor, consider adding a pinch of nutmeg to the sweet potato mixture.
Make sure to taste the sweet potato base before adding the eggs and adjust the sweetness if necessary.
For added texture, you can mix in some mini marshmallows into the sweet potato layer.

Variation

If you want to change things up, consider adding shredded coconut to the topping for an extra twist. You could also swap out the nuts for walnuts or even omit them if you prefer a nut-free version.

FAQs

Can I use regular flour in this recipe?
No, this recipe is designed to be gluten-free. If you can eat gluten, you can use regular flour instead, but it may affect the texture.

Can I make this casserole ahead of time?
Yes! You can prepare the sweet potatoes and the topping a day before. Just assemble and bake before serving.

Is this casserole vegan-friendly?
You can make it vegan by substituting the eggs with flax eggs or applesauce and using plant-based butter.

Gluten-Free Sweet Potato Casserole

A delightful and comforting dish with creamy sweet potatoes and crunchy pecan streusel, perfect for holidays or family dinners without gluten.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Dessert, Side Dish

Cuisine American

Servings 8 servings

Calories 300 kcal

Ingredients

For the sweet potato base

3 lbs sweet potatoes Peeled and cut into chunks
1/4 cup almond, cashew, or coconut milk
1/4 cup sugar
2 eggs eggs
2 teaspoons vanilla
1/2 teaspoon salt

For the topping

1 cup pecans, chopped Chopped to your preference (fine or chunky)
3/4 cup dairy-free butter, melted and divided
1/2 cup brown sugar, packed
1/2 cup gluten-free flour Ensure it's labeled gluten-free
1 teaspoon cinnamon

Instructions

Cook the Potatoes

Start by peeling the sweet potatoes and cutting them into chunks.
Boil the sweet potatoes in a large pot until they are tender, about 15-20 minutes. Drain and let them cool slightly.
In a mixing bowl, mash the sweet potatoes until smooth.
Add almond, cashew, or coconut milk, sugar, eggs, vanilla, and salt. Stir until well combined.

Prepare the Topping

In a separate bowl, mix the chopped pecans, melted dairy-free butter, brown sugar, gluten-free flour, and cinnamon. Combine until crumbly.

Assemble the Casserole

Preheat your oven to 350°F (175°C).
Pour the sweet potato mixture into a greased baking dish.
Sprinkle the pecan topping evenly over the sweet potato mixture.
Bake for 25-30 minutes, or until the topping is golden and crispy.

Notes

For extra flavor, consider adding a pinch of nutmeg to the sweet potato mixture. Make sure to taste the sweet potato base before adding the eggs and adjust the sweetness if necessary. For added texture, you can mix in some mini marshmallows into the sweet potato layer. To store leftovers, let the casserole cool completely, cover it tightly and refrigerate for up to 3-4 days. If freezing, it can last up to 2-3 months.

Keyword Comfort Food, Gluten-Free, Holiday Dish, Sweet Potato Casserole, Thanksgiving