Gluten Free Sweet Potato Casserole Recipe
This gluten-free sweet potato casserole recipe is a perfect blend of creamy sweet potatoes and a crunchy, flavorful topping. A delightful side dish for holiday gatherings or weeknight dinners, it’s simple to make and packed with comforting flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 large sweet potatoes, peeled and diced
- 1/3 cup almond milk (or any non-dairy milk)
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
Topping:
- 1/3 cup gluten-free rolled oats
- 1/4 cup almond flour
- 2 tbsp coconut sugar
- 1/4 cup chopped pecans
- 2 tbsp melted coconut oil
Instructions
- Preheat oven to 375°F (190°C) and grease an 8x8-inch baking dish.
- Boil sweet potatoes in a pot of water for 15 minutes or until tender. Drain and mash.
- In a mixing bowl, combine mashed sweet potatoes, almond milk, coconut oil, maple syrup, vanilla, cinnamon, nutmeg, and salt. Mix well.
- Spread sweet potato mixture evenly in the prepared baking dish.
- In a separate bowl, mix together oats, almond flour, coconut sugar, pecans, and melted coconut oil to form the topping.
- Sprinkle topping evenly over the sweet potato layer.
- Bake for 25-30 minutes, or until topping is golden and crisp.
- Let cool for 5 minutes before serving.
Notes
- Substitute almond milk with any milk of choice.
- Add a pinch of allspice for extra warmth in flavor.
- This casserole can be prepped a day ahead and baked before serving.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 240
- Sugar: 10g
- Sodium: 95mg