This delicious Gluten-Free Sweet Potato Casserole is an American favorite. Serve it at the holidays, or at any time for year for a crowd-pleasing side dish. This classic recipe is made gluten-free with both egg-free and dairy-free options.

gluten free sweet potato casserole served in white baking dish.

It just isn’t the holidays without Sweet Potato Casserole!

This gluten-free version with a pecan topping is bound to become a new holiday favorite. It’s actually quite simple to make gluten-free. You just use gluten-free all purpose flour in place of regular flour.

All of the other ingredients – sweet potatoes, sugar, butter, and pecans are naturally gluten-free. This recipe also has egg-free and dairy-free options too! I can’t tell you how much I love this recipe, I look forward to making it every holiday season.

Key Ingredients

ingredients for gluten free sweet potato casserole.
  • Sweet potatoes – You will need six cooked sweet potatoes with the skins removed. It’s important to cook the sweet potatoes properly. If you overcook the sweet potatoes they can get watery and if they’re undercooked they lose their creaminess. Cook them until they a fork easily slides into the flesh (you can also use frozen sweet potatoes in this recipe; just defrost them first).
  • Gluten-free flour – I prefer Bob’s Red Mill 1:1 All Purpose Flour but you can use your favorite gluten free flour brand. For a paleo version, use almond flour.
  • Butter – I usually use regular butter for this recipe (even though I usually avoid dairy), but you can easily swap regular butter for a vegan version.
  • Eggs – for many years, this recipe included eggs. Since 2025, though, I have started leaving them out with no change in the outcome (one of my friends is allergic to eggs so I tested it without them and it was fine). So, I’ve decided to make them optional.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

cooked sweet potatoes in bowl.

Step One: Combine your cooked sweet potatoes with the sugar.

mashed sweet potatoes for casserole filling.

Step Two: Mix together until smooth with other ingredients.

sweet potato casserole in baking dish.

Step Three: Pour into a baking dish.

sweet potato casserole in baking dish with topping.

Step Four: Make topping and cover the top of the casserole. Bake until done (see recipe card below for exact instructions).

I hope you agree that this sweet potato casserole recipe is perfect for your holiday table.

It tastes like traditional sweet potato casserole, but without the marshmallows. The pecan crumble topping is sweet delicious and helps make this the perfect side dish for your Thanksgiving table.

I made it for Thanksgiving this year and it was one of the only side dishes that disappeared with virtually no leftovers!

a plate of sweet potatoes with crumb topping.

Recipe Benefits

  • It’s perfect for the holiday season, but you can make it at any time of year.
  • It’s great for meal prepping or holiday prepping. You can prep the dish ahead of time and then just assemble and bake. Make the crumb topping and the sweet potato mixture separate and refrigerate until time to bake.
  • It’s easy to make dairy-free or even paleo.

How to Cook Sweet Potatoes (Boil, Bake, or Microwave)

  • Bake: 400 °F for 45–60 minutes until a fork slides in easily (best flavor).
  • Instant Pot: Cook with 1 cup of water on high pressure for 25-28 minutes. See my full guide for pressure cooking sweet potatoes.
  • Boil: Peel and cube; simmer 15–20 minutes until tender; drain well to avoid a watery filling.
  • Microwave: Pierce each potato and microwave 6–8 minutes, flipping halfway through; cool, peel, and mash.

Recipe FAQs

How do I make this gluten-free sweet potato casserole paleo or grain-free?

Use ghee in place of regular butter and almond flour in place of gluten-free flour.

Can I add marshmallows?

Yes! Be sure to check the ingredients to make sure they’re gluten-free. Bake the casserole for 30 minutes and carefully remove from the oven. Top with mini marshmallows and bake for 5 more minutes. The tops should turn golden brown. Alternatively, try this recipe for Instant Pot Candied Yams!

Can I prep this ahead of time?

Yes! There are several ways to prep this dish. You can cook the sweet potatoes and make the sweet potato filling ahead of time. Place it in a large mixing bowl and cover with plastic wrap or store in an airtight container until you’re ready to bake.

Alternatively, you can prep the entree dish and store it in the fridge. Then, on Thanksgiving day, bake it and serve.

Can you freeze gluten-free sweet potato casserole?

I do not recommend freezing leftover sweet potato casserole as the topping will not retain the same texture.

Can I use canned sweet potatoes or yams?

Yes. Drain and mash the canned sweet potatoes or yams first. Because canned varieties are softer and often sweetened, you’ll need to reduce the amount of sugar. Don’t add any sugar to the filling and reduce the sugar in the topping from 3/4 cup to 1/2 cup (and reduce the flour from 1/2 cup to 1/4 cup).

How should I store and reheat leftovers?

Cool completely, cover, and refrigerate up to 4 days. Reheat in the oven at 350°F for 10–15 minutes or in the microwave for 1–2 minutes per serving until warm.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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gluten free sweet potato casserole

Gluten-Free Sweet Potato Casserole Recipe

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5 from 16 reviews

Print Recipe

This delicious Gluten-Free Sweet Potato Casserole is an American favorite. Serve it at the holidays, or at any time for year for a crowd-pleasing side dish. This classic recipe is made gluten-free with both egg-free and dairy-free options.

  • Total Time: 45 minutes
  • Yield: 10 1x

Ingredients

Units Scale
  • For the filling:
  • Nonstick cooking spray
  • 6 large sweet potatoes (about 3–4 pounds uncooked), cooked with skin removed
  • 2 teaspoons coconut sugar (you can also use brown sugar)
  • 2 eggs, beaten (leave out for egg allergies)
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter (use vegan butter for dairy allergies)
  • For the topping:
  • 1/2 cup gluten-free baking flour like Bob’s 1-to-1 Gluten-Free Baking Flour (you can also use almond flour)
  • 3/4 cup coconut sugar (you can also use brown sugar)
  • 3/4 cup chopped pecans
  • 5 tablespoons cold butter, chopped (you can use vegan butter for dairy allergies)

Instructions

  1. Preheat your oven to 350°F. Spray a casserole dish with nonstick cooking spray and set aside.
  2. In a large mixing bowl, combine the cooked sweet potato flesh, 2 teaspoons of coconut sugar, eggs (if using), vanilla, and 1 tablespoon of butter. Use a spatula or a hand mixer to mix the ingredients together until they are smooth.
  3. Pour the sweet potato mixture into your casserole dish and use a spatula to smooth the surface of the mixture.
  4. Next, in a medium bowl, combine the filling ingredients including the flour, 3/4 cup of sugar, the chopped nuts, and the chopped, cold butter. Use clean hands to mix together the ingredients. The topping mixture should have a crumbly texture.
  5. Divide the crumble topping over the sweet potato mixture in the casserole dish.
  6. Bake for 30-35 minutes, or until the topping has started to turn a golden brown.
  7. Serve warm.

Notes

  1. To cook the sweet potatoes, wash and pat them dry. Poke holes with a fork all around each potato and bake at 400°F for 45-60 minutes. Remove them from the oven and let them cool slightly. Then, carefully remove the skins and place the cooked sweet potato flesh in a large bowl. Alternatively, you can make Instant Pot Sweet Potatoes which saves a lot of time.
  2. If you aren’t on a gluten-free diet, you can use regular all-purpose flour instead of a gluten-free flour.
  3. You can use a 9×13 casserole dish or a square one as well.
  4. If you don’t like pecans, you can substitute them for chopped almonds or walnuts.
  5. For egg-free diets, leave out the eggs (don’t worry, I tested it without eggs and it was great).
  6. Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.

Nutrition

  • Serving Size: 1/10 of recipe
  • Calories: 287
  • Sugar: 18.9 g
  • Sodium: 69.5 mg
  • Fat: 13.8 g
  • Saturated Fat: 5.1 g
  • Carbohydrates: 38.2 g
  • Fiber: 3.3 g
  • Protein: 3.7 g
  • Cholesterol: 55.5 mg

More Gluten-Free Holiday Recipes You Might Like

Or, check out my entire index of healthy holiday recipes, all made gluten-free and dairy-free!

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.