Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
gluten free sweet potato casserole

Gluten-Free Sweet Potato Casserole


Description

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.


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.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side dish
  • Method: Oven
  • Cuisine: Holiday

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