By Wendy Stoltz and Florina Dobre / Last Modified On March 15, 2023
You don't need to miss out on your all-time favorite Thanksgiving side with this gluten-free sweet potato casserole recipe. This recipe is packed with familiar Fall flavors of mashed sweet potato topped with a melt-in-your-mouth buttery, sweet pecan topping.
Guess what? You can also make the filling up to 3 days in advance, so this recipe is a time saver for Thanksgiving or any other special occasion.
We’ve rounded up some of the best gluten-free Thanksgiving recipes so you can plan the day! We love this crumbly, sweet, and filling gluten-free cornbread, and don't forget this make-ahead gluten-free breakfast casserole -- it's so good!
GLUTEN-FREE SWEET POTATO CASSEROLE RECIPE
This gluten-free sweet potato casserole brings back memories of Thanksgivings from years ago. It has the sweet tasty pecan topping and is so delicious even though it's gluten-free.
I make this dish for all guests as gluten-free and no one has ever mentioned a difference in taste. So little tip, no need to create extra dishes and work by making two separate dishes. I like to make extra as it tastes great cold the next day straight out of the fridge.
WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE SWEET POTATO CASSEROLE
Easy to make - This recipe is so easy to make, yet it's so good one would think you've been in the kitchen for hours preparing it.
Feed a crowd - This recipe can feed a crowd. You can use the recipe as is and serve eight people with generous portions or double it for a crowd.
Prep ahead - This gluten-free sweet potato casserole can be partially made ahead so you're not overwhelmed on Thanksgiving, Christmas, or any other special holiday.
INGREDIENTS IN GLUTEN-FREE SWEET POTATO CASSEROLE
For the filling:
Sweet potatoes - 3-4 large, sweet potatoes which equates to 2lbs give or take.
Eggs - large eggs work best.
Milk - I used whole milk. If you are dairy-free you can substitute it with any milk of your choice like soy milk, almond milk or coconut milk.
Sugar - White sugar adds the sweet flavor.
Butter - Use unsalted butter as we add salt separately. You can also use dairy-free butter or coconut oil.
Vanilla extract - Use a good quality extract as it adds to the flavor of the dish.
Seasoning - Cinnamon, allspice or ground nutmeg and salt give this casserole the fall flavors.
For the topping:
Brown sugar - I recommend using brown sugar and not white sugar.
Gluten-Free All-Purpose Flour Blend - You can use one of our gluten-free flour blends.
Butter - Unsalted butter is fine for the topping as the main filling has salt added. You can also use dairy-free butter or coconut oil.
Pecans - Chop them roughly for the perfect crunch.
EQUIPMENT NEEDED FOR THIS GLUTEN-FREE SWEET POTATO CASSEROLE
Baking dish - This 9 x 13-inch baking dish is perfect for this gluten-free sweet potato casserole. You can select a transparent dish or white.
If you have any questions about making gluten-free sweet potato casserole, please leave a comment and we will get back to you as soon as possible.
HOW TO MAKE GLUTEN-FREE SWEET POTATO CASSEROLE
- Place cubed sweet potatoes in a large pot and add enough water to cover by at least 2-3 inches. Boil until the sweet potatoes are fork tender for about 10 minutes. Drain and let them cool for 10 minutes. TIP: You can also steam the sweet potatoes if you have a steamer. Alternatively, you can also bake or use your Instant Pot.
- Transfer the sweet potatoes to a large bowl. TIP: Let it cool slightly before adding the eggs. Add eggs, milk, melted butter, sugar, vanilla, spices, and salt and mash until smooth. TIP: If the sweet potato mash mixture is too thick you can add additional milk until the desired consistency is reached.
- In a separate medium bowl combine brown sugar, flour, softened butter, and pecans.
- Stir until the pecans are well coated and the ingredients are evenly distributed.
- Add the mashed sweet potato to a 9x13 inches baking dish and smooth the surface with a spoon. Preheat the oven to 375ºF.
- Sprinkle the pecan topping over the sweet potato mash.
- Bake for 25-30 minutes until the top is crispy.
- Serve and enjoy!
DOES SWEET POTATO CASSEROLE CONTAIN GLUTEN?
Traditionally it does contain gluten with the all-purpose flour added. This recipe, however, is gluten-free.
IS SWEET POTATO GLUTEN-FREE?
Yes, sweet potatoes are naturally gluten-free.
HOW DO YOU KEEP SWEET POTATO CASSEROLE FROM BEING RUNNY?
Don't forget to add in the 2 eggs. This binds the ingredients together.
CAN YOU OVERCOOK SWEET POTATOES IN THE OVEN?
It is difficult to overcook them, but it is possible. To check for doneness, pierce the skin with a sharp knife.
HOW DO I PREPARE SWEET POTATOES FOR THIS GF SWEET POTATO CASSEROLE:
You can either steam the sweet potatoes in a pot or steamer, bake them in the oven or use your Instant Pot. The key is not to get the sweet potatoes too watery. I prefer to steam them in my pot to save time, but the other methods mentioned work well too.
SHOULD I PUT EGGS IN SWEET POTATO CASSEROLE?
Yes, the eggs bind the sweet potato mixture and make it into a delicious custard-styled filling. I have not tried it with egg replacers.
CAN SWEET POTATO CASSEROLE BE MADE AHEAD AND FROZEN?
Yes, you can. Make the sweet potato mash and put it in the baking dish 3 days ahead of time. When you're ready to bake it mix up the pecan topping, add it, bake it and then serve it.
GF SWEET POTATO CASSEROLE SUBSTITUTIONS
Butter - You can replace it with dairy-free butter or coconut oil.
Milk - Substitute it with any milk of your choice like soy milk, almond milk, or coconut milk.
HOW CAN I STORE AND REHEAT GF SWEET POTATO CASSEROLE
Once cooled store it in an airtight container in the fridge. You can also store it in the casserole dish covered with plastic wrap or foil. Reheat it in the oven or microwave.
Gluten-Free Sweet Potato Casserole
You don't need to miss your all-time favorite Thanksgiving side with this gluten-free sweet potato casserole recipe.
For the filling:
- 3-4 large, sweet potatoes, peeled and cubed (roughly 2lbs)
- 2 large eggs, beaten
- ½ cup whole milk
- ½ cup sugar
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon allspice or ground nutmeg
- ½ teaspoon salt
For the topping:
- ½ cup packed brown sugar
- ½ cup all-purpose gluten-free flour
- 4 tablespoons butter, softened
- ¾ cup roughly chopped pecans
- Place cubed sweet potatoes in a large pot and add enough water to cover by at least 2-3 inches.
- Boil until the sweet potatoes are fork tender for about 10 minutes. Drain and let them cool for 10 minutes.
- Transfer the sweet potatoes to a large bowl. Add eggs, milk, melted butter, sugar, vanilla, spices, and salt and mash until smooth. Add the mashed sweet potato to a 9x13 inches baking dish and smooth the surface with a spoon.
- Preheat the oven to 375º
- Combine brown sugar, flour, softened butter, and pecans in a medium bowl. Stir until the pecans are well coated and the ingredients are evenly distributed.
- Sprinkle over the sweet potato mash
- Bake for 25-30 minutes until the top is crispy.
- We used whole milk in this recipe but if you are dairy-free you can substitute it with any milk of choice like soy milk, almond milk, coconut milk, etc. Instead of butter use dairy-free butter or the same amount of coconut oil.
- If the sweet potato mash mixture is too thick you can add additional milk until desired consistency.
- You can assemble the ingredients ahead of time. You can make the sweet potato mash and put it in the baking dish, then mix up the pecan topping right before you bake it and want to serve it.
- You can also bake the sweet potatoes, but you might need to decrease the milk by half due to the water content while boiling the sweet potatoes. You can taste and adjust accordingly how thick or thin you want the mash to be.
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Amount Per Serving: Calories: 433Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 79mgSodium: 284mgCarbohydrates: 57gFiber: 5gSugar: 31gProtein: 7g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Made this for a side at our family Christmas party and everyone loved it! I made the sweet potato mash ahead of time and then baked it two hours later so it was hot for dinner. I noticed my crumble never really browned up, but it still tasted delicious!
Lovely Shelby. Merry Christmas.