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 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 pecan topping is bound to become a new holiday favorite.

And, although they’re topped with a deliciously sweet crumb topping, sweet potatoes are packed with beta-carotene and other antioxidants. So I will argue that this is a healthy side dish.

Sweet potato casserole is my favorite Thanksgiving side. 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, eggs, and pecans are naturally gluten-free. This recipe also has a dairy-free option too!

Gluten-Free Sweet Potato Casserole Benefits

  • It’s perfect for the holiday season, but if you want to make it on a sunny summer or spring day, I’m not judging! It’s just that delicious.
  • 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.

Ingredients

ingredients for gluten free sweet potato casserole.
  • Sweet potatoes – You will need 6 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).
  • Coconut sugar – I prefer coconut sugar but you can use brown sugar if that’s what you have on hand. For a paleo gluten-free sweet potato casserole, be sure to use coconut sugar as it’s considered less refined than white sugar. I also like using vanilla extract for depth of flavor.
  • Butter or ghee – Important for both the filling and the topping, butter is what makes the sweet potato mixture super creamy. For a paleo version be sure to use grass-fed butter. If you are dairy-free you can use vegan butter or dairy-free butter in its place. You can also use coconut oil if you prefer.
  • 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.
  • Eggs help make the casserole a little bit fluffy. They are a nice touch, but you can leave them out for vegan or egg-free diets.
  • Pecans – Pecans add such great flavor and crunch but if you dislike pecans you can leave them out or sub in walnuts.

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

Recipe Steps

how to make sweet potato casserole.

Step One

Preheat your oven to 350 degrees Fahrenheit. Spray a casserole dish with nonstick cooking spray and set aside.

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

Step Two

In a large bowl, combine the mashed sweet potatoes, 1/4 cup of sugar, eggs, vanilla, and 1/4 cup of melted butter. Use a spatula, potato masher, or a hand mixer to mix everything together until very smooth.

You can also use a food processor if you like.

Step Three

Use a spatula to help pour the mixture into the casserole dish or baking dish and then use it to smooth the surface evenly.

Step Four

Next, make the topping. In a small bowl or medium bowl, combine the flour, 1 cup of sugar, chopped nuts, and 1/3 cup of softened butter. Use a spatula and your fingers to mix the ingredients together until crumbly.

Divide the crumb topping evenly over the sweet potato mixture.

Bake for 30 to 35 minutes or until the topping turns golden brown. Serve warm!

I hoe 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 delicious and helps make this the perfect side dish for your Thanksgiving table.

a plate of sweet potatoes with crumb topping.

Recipe Tips

  • 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.
  • If you aren’t on a gluten-free diet, you can use regular all-purpose flour instead of a gluten-free flour.
  • You can use a 9×13 casserole dish or a square one as well.
  • If you don’t like pecans, you can substitute them for chopped almonds or walnuts.
  • Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.

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.

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.

casserole served on a table

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!

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 with Pecan Topping

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 dairy-free options.

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

Ingredients

Units Scale
  • For the filling:
  • Nonstick cooking spray
  • 6 sweet potatoes, cooked with skin removed
  • 1/4 cup coconut sugar (you can also use brown sugar)
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup butter or ghee, melted (use vegan butter or coconut oil 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)
  • 1 cup coconut sugar (you can also use brown sugar)
  • 1 cup chopped pecans
  • 1/3 cup butter or ghee, softened (use vegan butter or coconut oil 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, ¼ cup of sugar, eggs, vanilla, and ¼ cup of melted butter or ghee. 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, 1 cup of sugar, the chopped nuts, and 1/3 cup of softened butter. Use a spatula to mix together the ingredients. You may need to use your fingers to ensure that the butter gets mixed with the flour and nuts. The topping mixture should have a crumbly texture.
  5. Divide the crumble topping over the sweet potatoes 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 vegan or egg-free diets, just leave out the eggs.
  6. Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.

Nutrition

  • Serving Size:
  • Calories: 375
  • Sugar: 27.8 g
  • Sodium: 76.6 mg
  • Fat: 19.6 g
  • Saturated Fat: 7.7 g
  • Carbohydrates: 47.3 g
  • Fiber: 3.6 g
  • Protein: 4 g
  • Cholesterol: 65.7 mg

Keywords: gluten free sweet potato casserole pecan topping, gluten free flour sweet potato casserole

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 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 Carrie a message through her contact form.