Gluten Free Sweet Potato Casserole Recipe
Enjoy a mouthwatering gluten-free sweet potato casserole, combining creamy mashed sweet potatoes with a crunchy pecan topping. This holiday favorite is simple to prepare, bursting with natural sweetness, and perfect for serving at festive meals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup unsweetened almond milk (or any preferred dairy-free milk)
- 1/4 cup pure maple syrup
- 1/3 cup melted coconut oil or butter (for dairy-free)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
Topping:
- 1 cup chopped pecans
- 1/2 cup gluten-free oat flour
- 1/3 cup coconut sugar or brown sugar
- 1/4 cup melted coconut oil or butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Boil sweet potatoes in a large pot of water until fork-tender (about 15-20 minutes). Drain and transfer to a large bowl.
- Mash the sweet potatoes, then mix in almond milk, maple syrup, melted coconut oil or butter, vanilla extract, cinnamon, nutmeg, and salt until smooth and creamy.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a medium bowl, combine chopped pecans, oat flour, coconut sugar, and melted oil or butter for the topping. Mix until crumbly.
- Sprinkle the topping over the sweet potatoes.
- Bake for 25-30 minutes, or until the topping is golden and crispy. Let cool slightly before serving.
Notes
- To save time, you can cook the sweet potatoes in a pressure cooker.
- The casserole can be made a day in advance and stored in the refrigerator; simply reheat before serving.
- Feel free to customize the topping by adding shredded coconut or additional spices.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 14g
- Sodium: 180mg