At a Glance:
Prep Time: 30 minutes mins
Cook Time: 30 minutes mins
Total Time: 1 hour hr
Get the Recipe:
Gluten Free Sweet Potato Casserole
This gluten free sweet potato casserole is sweet, buttery and flavorful! This classic Thanksgiving dish is totally comfort food. It features a creamy sweet potato filling and crumbly pecan topping.
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.
Calories: 398 kcal , Carbohydrates: 45 g , Protein: 3 g , Fat: 24 g , Saturated Fat: 10 g , Polyunsaturated Fat: 3 g , Monounsaturated Fat: 9 g , Trans Fat: 0.5 g , Cholesterol: 41 mg , Sodium: 134 mg , Potassium: 321 mg , Fiber: 4 g , Sugar: 26 g , Vitamin A: 8391 IU , Vitamin C: 2 mg , Calcium: 55 mg , Iron: 1 mg
Course: Dessert, Side Dish
Cuisine: American