- 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)
- 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.
- 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.
- 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