Gluten Free Sweet Potato Casserole Recipe

There's nothing quite like the comforting warmth of a Gluten-Free Sweet Potato Casserole fresh from the oven. Creamy, naturally sweet potatoes topped with a buttery, nutty crumble make for a side dish that’s just as indulgent as it is wholesome.

I first fell in love with this recipe when looking for a gluten-free option to please everyone at our holiday gatherings, including those with dietary restrictions. With a hint of cinnamon and a perfectly crunchy topping, this casserole became an instant hit, and now, it's a must-have on our holiday menu.

Get ready to impress your guests with a dish that’s not only crowd-pleasing but also simple to make. Let’s dive into what makes this casserole so special.

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

This isn’t your average sweet potato casserole – it’s a gluten-free twist that packs all the flavor and none of the fuss.

First off, this casserole is naturally sweetened. With the help of maple syrup and a touch of vanilla, you get a rich, caramel-like sweetness that perfectly complements the creamy sweet potatoes. No need for refined sugars!

The texture is another game-changer. The sweet potato base is luxuriously smooth, while the pecan crumble on top is crisp and buttery, creating a delightful contrast with every bite. Plus, this topping uses almond flour to stay completely gluten-free.

Did I mention it’s easy to make? Even if you’re not a pro in the kitchen, this recipe comes together quickly, making it ideal for holiday meals or any weeknight treat.

And, of course, this casserole is perfect for dietary needs. Whether you’re serving a crowd with gluten sensitivities or simply want to try a healthier version of a classic, this dish checks all the boxes.

Ingredients Notes

The beauty of this Gluten-Free Sweet Potato Casserole lies in its straightforward ingredient list. Here’s a closer look at what you’ll need and why each item is essential.

Sweet Potatoes are the star of the show, bringing natural sweetness and a velvety texture. Look for medium-sized potatoes that are firm and free of blemishes. Baking them until fork-tender intensifies their flavor, making the base irresistibly smooth.

Maple Syrup acts as the perfect natural sweetener. Its caramel-like flavor enhances the sweetness of the potatoes and adds a depth you don’t get from white sugar. If you prefer, honey works as a good substitute, but it will slightly alter the taste.

Coconut Milk provides a rich, creamy consistency while keeping the dish dairy-free. You can swap it for heavy cream or any plant-based milk, though the coconut adds a subtle flavor that pairs beautifully with the sweet potatoes.

Pecans give the topping its signature crunch. Toasting them before mixing ensures maximum flavor. If you’re allergic to nuts, try using gluten-free oat crumble instead for a satisfying crunch.

Almond Flour forms the base of the topping, making it gluten-free and adding a nutty taste that perfectly complements the pecans. For a nut-free option, substitute with a blend of oat flour and gluten-free all-purpose flour.

Don’t forget a pinch of Cinnamon and a splash of Vanilla Extract! These add warmth and aroma, making every bite feel cozy and flavorful.

Special Equipment:

A 9x13-inch baking dish works best for this casserole, giving it just the right thickness. Also, having a sturdy potato masher or a hand mixer will help achieve a perfectly creamy texture.

How To Make This Gluten-Free Sweet Potato Casserole

Making this casserole is a breeze. Follow these simple steps to create a show-stopping dish your guests will remember.

Step 1: Prepare the Sweet Potatoes. Preheat your oven to 375°F (190°C). Start by peeling and cubing 4-5 medium sweet potatoes. Boil them in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Once cooked, drain and let them cool slightly.

Step 2: Mash and Flavor the Potatoes. Transfer the sweet potatoes to a large mixing bowl. Add ½ cup of coconut milk, ¼ cup of maple syrup, 2 tablespoons of melted butter (or coconut oil for dairy-free), 1 teaspoon of vanilla extract, and ½ teaspoon of cinnamon. Use a potato masher or hand mixer to blend until smooth and creamy. Adjust seasoning with a pinch of salt as needed.

Step 3: Make the Topping. In a separate bowl, combine 1 cup of chopped toasted pecans, ½ cup of almond flour, ¼ cup of maple syrup, ¼ cup of melted butter, and a sprinkle of cinnamon. Mix well until the topping resembles wet sand and clumps together slightly.

Step 4: Assemble the Casserole. Spread the sweet potato mixture evenly into your prepared baking dish. Sprinkle the pecan crumble over the top, ensuring even coverage.

Step 5: Bake to Perfection. Place the casserole in the oven and bake for 25-30 minutes, or until the topping is golden brown and the edges are bubbly. Let it cool for a few minutes before serving.

The total process takes just under an hour, making it a manageable dish for busy holiday schedules. Trust me, the aroma wafting from your oven will be worth the wait!

Storage Options

Storing this Gluten-Free Sweet Potato Casserole is simple, and you’ll be grateful for leftovers!

Refrigeration: Allow the casserole to cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for up to 4 days.

Freezing: If you’d like to make it ahead of time, freeze the casserole (unbaked) in a freezer-safe dish. Cover tightly with aluminum foil and freeze for up to 2 months. When you’re ready to enjoy, bake straight from frozen, adding an extra 15-20 minutes to the cooking time.

Reheating: To reheat, warm individual portions in the microwave or pop the whole casserole dish back in the oven at 350°F (175°C) until heated through. The topping will crisp up nicely when reheated in the oven.

Variations and Substitutions

The flexibility of this dish allows for endless variations, perfect for customizing to your preferences or dietary needs.

Nut-Free Option: Swap the pecans and almond flour in the topping for a blend of gluten-free rolled oats, oat flour, and sunflower seeds. It will still provide that satisfying crunch without any nuts.

Lower-Sugar Version: Cut back on the maple syrup if you’re watching your sugar intake. The natural sweetness of the sweet potatoes is plenty flavorful, so feel free to adjust to your liking.

Vegan-Friendly: Use coconut oil in place of butter and ensure all other ingredients are plant-based. This casserole will still be creamy and delicious, with no compromise on flavor.

Add a Savory Twist: If you prefer a less sweet version, try adding a pinch of cayenne pepper to the sweet potatoes and reduce the maple syrup. The subtle heat balances the sweetness beautifully.

Make It Ahead: This dish is perfect for prepping in advance. Assemble the casserole, cover it, and refrigerate for up to 24 hours. When it’s time to bake, simply pop it in the oven and enjoy stress-free entertaining.

Don’t be afraid to get creative and make this casserole your own. The possibilities are endless, and I can’t wait to hear how you put your spin on it!

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