Gluten Free Sweet Potato Casserole Recipe

There's something magical about sweet potato casserole. The creamy sweetness of the potatoes, the crunchy topping, and the warm spices make it the perfect comfort food. This gluten-free version captures all the classic flavors without compromising on texture or taste, making it ideal for family gatherings or holiday feasts.

I first created this recipe for a friend who needed a gluten-free dish for Thanksgiving. Little did I know it would become a staple on our holiday table, earning rave reviews year after year. Let’s dive into how you can make this irresistible casserole yourself!

Why You'll Love This Gluten-Free Sweet Potato Casserole

This gluten-free sweet potato casserole will quickly become a favorite for so many reasons.

First, it’s incredibly easy to make. From start to finish, this recipe takes under an hour, and most of that time is spent baking while you relax. It’s perfect for those hectic holiday mornings when oven space and time are at a premium.

The flavors are perfectly balanced. The natural sweetness of the sweet potatoes pairs beautifully with the cinnamon and nutmeg, while the crunchy pecan topping adds a satisfying contrast.

This recipe is also allergy-friendly. Not only is it gluten-free, but it’s easy to make dairy-free as well by swapping out the butter and milk for plant-based alternatives.

Best of all, it’s a crowd-pleaser. Even those who don’t follow a gluten-free diet will love it, making it an excellent dish to share at potlucks or family dinners.

Now that you know why this casserole is such a hit, let’s look at what you’ll need to make it.

Ingredients Notes

This recipe uses simple, wholesome ingredients that come together to create a truly memorable dish. Here’s a closer look at what makes this casserole shine.

Sweet potatoes are the star of the show. Their natural sweetness is enhanced during roasting, creating a creamy, rich base for the casserole. Look for firm, orange-fleshed sweet potatoes for the best flavor and texture.

Brown sugar adds just the right amount of sweetness to both the filling and the topping. You can substitute coconut sugar or maple syrup if you prefer a refined sugar-free option.

Cinnamon and nutmeg bring warmth and depth to the casserole. A dash of vanilla extract enhances these flavors and adds a subtle richness.

Butter and milk help achieve the perfect creamy consistency for the sweet potato mixture. For a dairy-free version, you can use coconut oil and almond milk.

Pecans provide a crunchy, nutty topping that contrasts beautifully with the soft filling. For a nut-free option, you can use gluten-free oats or seeds instead.

You won’t need any special equipment for this recipe—just a good mixing bowl, a baking dish, and a potato masher or blender for the sweet potatoes.

How To Make This Gluten-Free Sweet Potato Casserole

Creating this delicious casserole is easier than you might think. Follow these steps for a foolproof dish every time.

Begin by preheating your oven to 375°F. Wash and peel the sweet potatoes, then chop them into chunks. Boil or steam them until fork-tender, which usually takes about 15-20 minutes.

Once the sweet potatoes are cooked, drain them and mash them in a large bowl. Add the brown sugar, butter, milk, cinnamon, nutmeg, and vanilla. Mix until smooth and creamy, tasting as you go to adjust the sweetness or spice.

Transfer the sweet potato mixture into a greased baking dish, spreading it out evenly. Set it aside while you prepare the topping.

For the topping, mix together chopped pecans, brown sugar, and melted butter in a small bowl. Sprinkle the mixture evenly over the sweet potatoes, ensuring the topping is well-distributed.

Bake the casserole in the preheated oven for 25-30 minutes, or until the topping is golden brown and fragrant. Let it cool for a few minutes before serving.

This casserole tastes best when freshly baked, but leftovers are equally delicious and easy to reheat.

Storage Options

If you have leftovers (though that’s rare!), this casserole stores beautifully. Allow it to cool completely before transferring it to an airtight container.

Refrigerate the casserole for up to 4 days. When you’re ready to enjoy it again, reheat it in a 350°F oven for 10-15 minutes, or until warmed through.

For longer storage, freeze the casserole in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge before reheating as described above.

If you plan to make the casserole ahead of time, prepare it up to the baking step, cover it tightly, and refrigerate. When you’re ready to serve, simply add an extra 5-10 minutes to the baking time.

Variations and Substitutions

This recipe is endlessly adaptable, making it easy to tailor to your preferences or dietary needs.

For a nut-free topping, try using crushed gluten-free pretzels or sunflower seeds instead of pecans. These options provide a similar crunch without the allergens.

Looking to cut back on sugar? Replace the brown sugar with a natural sweetener like maple syrup or a sugar substitute like erythritol.

For a dairy-free option, swap the butter for coconut oil and the milk for almond milk or oat milk. The result will still be creamy and delicious.

If you’re serving a larger group, this recipe can easily be doubled. Use a larger baking dish and add a few extra minutes to the baking time.

Want to add a twist? Incorporate a layer of marshmallows on top of the pecan topping for a fun, nostalgic touch. Just keep in mind that marshmallows may not be gluten-free, so check the label carefully.

With so many ways to make it your own, this gluten-free sweet potato casserole is sure to become a beloved part of your recipe collection. Try it today and see why it’s a favorite at our table!

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