Gluten Free Sweet Potato Casserole
This gluten free sweet potato casserole is a classic comfort food! It features a creamy sweet potato layer with a crumbly pecan topping. The flavors are so warm and cozy. From Thanksgiving to Christmas and family dinners, this side dish is a winner!
Why You’ll Love This Recipe
- This gluten free sweet potato casserole is so flavorful.
- Great for side dishes or desserts.
- You will also love these Sweet Potato Muffins!
- Once the sweet potatoes are cooked, it is quick and easy.
- This recipe is made without marshmallows on top.
- It is buttery and sweet.
- Great for Thanksgiving, Christmas, holidays and more. Delicious along with this Gluten Free Stuffing!
- This recipe is gluten free.
- Check out this Paleo Sweet Potato Casserole for a grain free and refined sugar free option.
Ingredients & Substitutions
These are the main ingredients and substitutions for gluten free sweet potato casserole. Scroll down to the recipe card for full ingredients list and instructions.
Mashed sweet potatoes make up the bulk of the filling. Roast or boil sweet potatoes until tender. About 2 large sweet potatoes or 3 to 4 medium sized are sufficient.
Canned coconut milks adds creaminess. If desired, use half and half or creamer. Other dairy free milks may be too thin.
One egg helps bind the filling together.
Light brown sugar contributes sweetness to both layers. If desired, use coconut sugar or maple sugar.
In the filling, pumpkin pie spice adds a great flavor. If needed, replace with cinnamon and a pinch of nutmeg.
Both layers require butter. For the filling, use melted butter. For the topping, use cold butter. Then, use your hands to incorporate butter into the crumble topping.
Vanilla extract adds a warmth to both layers.
Add in a pinch of sea salt to the filling if desired.
For the topping, chopped pecans add crunch.
Lastly, gluten free 1 to 1 flour helps thicken the crumble topping. I do not recommend an alternative flour in this specific recipe. Check out this Paleo Sweet Potato Casserole for grain free.
What is Sweet Potato Casserole?
Sweet potato casserole is a classic holiday recipe. It features a creamy sweet potato layer with topping. There are two ways to make the topping.
The topping is either a crunchy crumbly topping or a marshmallow topping. Both are considered traditional.
This recipe can be served as a side dish or dessert. Although it is sweet, many people serve it alongside turkey on Thanksgiving. On the other hand, it is sweet enough to be dessert.
With that said, this recipe contains some health benefits. Sweet potatoes are a great source of beta-carotene. In addition, they contain potassium, fiber and Vitamin C.
The pecans contain potassium, calcium, and magnesium. They contain healthy fats.
Taste & Texture
This gluten free sweet potato casserole is sweet and buttery. The filling tastes like buttery sweet potatoes. The topping tastes like buttery pecans and brown sugar.
This recipe contains many great textures. The filling is smooth and creamy. On top, the texture is crumbly and crunchy.
How to Make
First, boil or roast sweet potatoes until soft and tender. I peeled then boiled mine for 30 minutes on the stovetop. Remove and mash with fork.
Preheat oven to 350 degrees Fahrenheit. Spray a square pan (8 inch or 9 inch) with nonstick spray.
Add all sweet potato filling ingredients to a food processor. Process until creamy.
Pour this mixture down into the greased pan.
Then, make topping. Add all topping ingredients to a bowl. Use fingers or pastry cutter to mix until crumbly.
Spread topping over sweet potato layer.
Bake for 28 to 30 minutes or until topping is lightly golden and filling is bubbly.
Lastly, remove gluten free sweet potato casserole from oven. Serve!
Expert Tips & Tricks
For best results, roast or boil sweet potatoes. Remove skins and mash with fork.
Use a food processor or blender to blend the bottom layer. This creates an extra creamy result.
Use your hands to mix the topping ingredients together. The heat from your hands will help incorporate the butter.
Feel free to add more cinnamon or pumpkin pie spice.
Bake until the topping looks golden but not burnt. The filling will be bubbling.
Do not allow the gluten free sweet potato casserole to burn.
How to Serve & Store
Serve gluten free sweet potato casserole warm from the oven. This recipe is extra delicious served warm.
Serve with whipped cream or vanilla ice cream.
For another idea, sprinkle on chocolate chips when it first comes out of the oven. Trust me!
Serve leftovers in the fridge for up to 4 days.
Frequently Asked Questions
Roast sweet potatoes at 425 degrees Fahrenheit for about an hour. Or, boil peeled potatoes for 30 minutes, or until tender.
Sure! The leftovers are great for about 4 days.
Sweet potato casserole usually contains gluten in one or both layers. This recipe is gluten free!
Both! Serve gluten free sweet potato casserole as a dessert or side dish.
You May Also Like
- Baked Sweet Potato Slices
- Sweet Potato Curry
- Air Fryer Sweet Potato Cubes
- Sweet Potato Blondies
- Whole30 Sweet Potato Chili
If you make this gluten free sweet potato casserole recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Thanksgiving Recipes.
Get the Recipe: Gluten Free Sweet Potato Casserole
Sweet Potato Filling
- First, boil or roast sweet potatoes until soft and tender. I peeled then boiled mine for 30 minutes on the stovetop. Remove and mash with fork.
- Preheat oven to 350 degrees Fahrenheit. Spray a square pan (8 inch or 9 inch) with nonstick spray.
- Add all sweet potato filling ingredients to a food processor. Process until creamy.
- Pour this mixture down into the greased pan.
- Then, make topping. Add all topping ingredients to a bowl. Use fingers or pastry cutter to mix until crumbly.
- Spread topping over sweet potato layer.
- Bake for 28 to 30 minutes or until topping is lightly golden and filling is bubbly.
- Lastly, remove from oven. Serve!
- If boiling potatoes, cut sweet potatoes in 3 or 4 large pieces. Do not dice potatoes. They will retain too much water this way.
- If roasting, roast potatoes at 425 degrees Fahrenheit for about 1 hour.
- Use 2 very large sweet potatoes or 3 to 4 medium potatoes.
- Feel free to replace canned coconut milk with half and half, creamer or regular milk.
- To make this recipe dairy free, use dairy free butter or coconut oil.
- The topping will be crumbly and not uniform.
- Bake until topping is lightly golden and filling is bubbling.
- Store leftovers in the fridge for up to 4 days.
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