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.

Gluten-Free Sweet Potato Casserole with Pecan Topping

Name: Gluten-Free Sweet Potato Casserole with Pecan Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Cuisine: Holiday
Ingredients: For the filling:; Nonstick cooking spray; 6 sweet potatoes, cooked with skin removed; ¼ cup coconut sugar (you can also use brown sugar); 2 eggs, beaten; 1 teaspoon vanilla extract; ¼ cup butter or ghee, melted (use vegan butter or coconut oil for dairy allergies); For the topping:; ½ 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)

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)

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Instructions

Preheat your oven to 350°F. Spray a casserole dish with nonstick cooking spray and set aside.
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.
Pour the sweet potato mixture into your casserole dish and use a spatula to smooth the surface of the mixture.
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.
Divide the crumble topping over the sweet potatoes in the casserole dish.
Bake for 30-35 minutes, or until the topping has started to turn a golden brown.
Serve warm.

Notes

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.
For vegan or egg-free diets, just leave out the eggs.
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

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