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.
Ingredients
Sweet Potato Filling
- 2 large sweet potatoes, about 3 cups
- ⅓ cup canned coconut milk
- 1 egg
- ⅓ cup light brown sugar
- 1 tsp pumpkin pie spice, or cinnamon
- ¼ cup melted butter, or coconut oil
- 1 tsp vanilla extract
- pinch sea salt, optional
Topping
- 1 cup chopped pecans
- ½ cup gluten free 1 to 1 flour
- 1 tsp vanilla extract
- 4 tbsp cold butter
- ½ cup light brown sugar
Instructions
- 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!
Notes
- 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: 398kcal, Carbohydrates: 45g, Protein: 3g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 41mg, Sodium: 134mg, Potassium: 321mg, Fiber: 4g, Sugar: 26g, Vitamin A: 8391IU, Vitamin C: 2mg, Calcium: 55mg, Iron: 1mg