Gluten-Free Sweet Potato Casserole

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.

It just isn’t the holidays without Sweet Potato Casserole. Thanksgiving is the one day of the year we can pass a dessert off as a side dish.

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. This gluten-free sweet potato casserole with pecan topping is bound to become a new holiday favorite.

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!

Why You Need This Recipe

• 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.

Key Ingredients

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.

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.

Recipe Steps

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 sweet potato, 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 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.

Recipe Tips & Substitutions

• 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

More Gluten-Free Holiday Recipes You Might Like

• Air Fryer Baked Apples
• Gluten Free Apple Pear Crisp
• Chocolate Chip Sweet Potato Muffins
• Cinnamon Sweet Potato Bread
• Gluten Free Thumbprint Cookies
• Dairy-Free Pumpkin Pie Pudding
• Roasted Sweet Potato and Kale

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

Don’t Miss These Thanksgiving Side Dishes

Dairy-Free Gravy Recipe

Gluten-Free Dairy-Free Dinner Rolls

Green Bean Casserole Without Milk

Dairy-Free Corn Casserole

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

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Gluten-Free Sweet Potato Casserole

★★★★★

5 from 16 reviews

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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 USM Scale 1x2x3x

• 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)

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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.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side dish
• Method: Oven
• Cuisine: Holiday
• Diet: Gluten Free

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

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