Gluten Free Sweet Potato Casserole

This gluten free Sweet Potato Casserole is a family favorite for Thanksgiving! The salty sweet pecan crumble is the perfect complement to the mashed sweet potato filling.

This pecan and brown sugar topped sweet potato casserole is so flavorful and always a family favorite.

It is nothing like the bland sweet potato casseroles of the past.

It is buttery, spiced perfectly, and topped with the most amazing salty sweet pecan topping that makes my mouth water just thinking about it.

It’s even naturally gluten free for anyone with allergies. Everyone who tries it can’t get enough! It’s a holiday recipe that is sure to impress.

You can find the full recipe and instructions list at the bottom of this post, but here are the ingredients you will need to make this sweet potato casserole.

Ingredients Needed

• Sweet Potatoes: you will need fresh sweet potatoes for this recipe.
• Butter
• Milk
• Pure Maple Syrup
• Brown Sugar
• Pecans
• Vanilla Extract
• Cinnamon and Salt

How to make Sweet Potato Casserole with Pecan Topping

Step 1: Start by peeling the sweet potatoes. You will need 5 cups worth of mashed cooked sweet potato.

Recipe Tip

Since I’m always finding ways to make Thanksgiving day faster, I often will boil my sweet potatoes the day before Thanksgiving and put them in the fridge. This saves a lot of time!

You will need around 3 – 4 large sweet potatoes, depending on the size. If you cut them into chunks before boiling you can cut down on the time that it will take for them to be fork tender.

Step 2: Once the sweet potatoes are cooked, you can make the filling.

Add the mashed sweet potato, butter, milk, maple syrup, brown sugar, vanilla, cinnamon, and salt to a bowl and stir to combine.

This sweet potato filling is buttery, sweet, and tastes heavenly!

Step 3: Transfer the sweet potato casserole filling to a 9 by 13 baking dish and start making the pecan topping.

This recipe calls for pecan crumbs, which is basically just taking pecans and placing them in a blender until a flour like texture forms. It only takes a few seconds to blend them up.

Step 4: Add the pecan crumbs, butter, brown sugar, and salt to a bowl. Use a rubber spatula to stir until combined. The pecan crumble should resemble wet sand as pictured below.

I love using pecan crumbs in desserts for the holidays!

Step 5: Spread the pecan topping evenly over the top of the sweet potatoes and bake for 30 minutes at 350 degrees, until browned and bubbly.

When you have something sweet like the classic favorite sweet potato casserole, you absolutely need some salt in there to help counteract all the sweetness.

While this is definitely sweet, it is contrasted by the saltiness of the topping and the flavors coincide perfectly in your mouth with each bite.

p.s. if you are more of a marshmallow person be sure to try my sweet potato casserole with marshmallows! Or just add marshmallows on top of this recipe.

• sweet potato casserole with marshmallows

Can I make this dairy free?

Yes! To make this recipe dairy free, just substitute vegan milk and butter.

Storing

Leftover sweet potato casserole can be stored in an airtight container in the refrigerator for 4-5 days. Reheat leftovers in the microwave, or in the oven at 350 degrees until heated through.

More Thanksgiving Recipes

• Mashed Potatoes
• Vegan Stuffing
• Vegetarian Gravy
• Pecan Cream Pie
• Cranberry Sauce
• Creamed Corn
• Pecan Pie Bars
• Green Bean Casserole
• Funeral Potatoes
• Skillet Corn Recipe
• Instant Pot Mac and Cheese
• Gluten Free Pumpkin Pie
• Cranberry Apple Crisp

Notes

Use a food processor or blender to grind up the pecans into flour texture to form the pecan crumbs, then measure out 1 1/4 cups worth To make this recipe dairy free, simply substitute dairy free milk and butter.

Nutrition

• Calories: 329kcal
• Carbohydrates: 37g
• Protein: 2g
• Fat: 20g
• Saturated Fat: 9g
• Polyunsaturated Fat: 10g
• Trans Fat: 1g
• Cholesterol: 37mg
• Sodium: 276mg
• Fiber: 2g
• Sugar: 29g