This Gluten Free Sweet Potato Casserole is a holiday classic that has all of the traditional flavor without the gluten. Topped with a pecan streusel and baked in under 30 minutes, this casserole has the perfect balance of sweetness along with a satisfying crunch.
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The sweet potato base is velvety smooth and similar to a soufflé. The pecan streusel topping gives a satisfying crunch and a nutty note. This casserole is a Thanksgiving staple in our home and our kids still look forward to eating this every year.
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I love serving this casserole with Gluten Free Cornbread, Roasted Cauliflower Salad, Mediterranean Green Beans and the Cranberry Walnut Bread for Thanksgiving!
Ingredients
You will need the following ingredients to make this Sweet Potato Casserole:
Ingredient Notes:
Flour - I use a gluten-free 1:1 flour blend that is an all-purpose blend. I love Cup 4 Cup flour, and you won't taste the difference.
See the recipe card for quantities.
Additions & Substitutions
Additions:
- Raisins or Cranberries - If you want an added touch of chewiness, add in a cup of raisins to the potato base.
- Marshmallow topping - Instead of the pecans, use marshmallows, gluten free of course, and broil them after baking the casserole.
- Coconut - Add some shredded unsweetened coconut to the topping.
Substitutions
- Sugar - You can substitute maple syrup for the granulated sugar in the base of potatoes.
- Nuts - You can substitute oats for the nuts if you want this to be nut-free.
- Milk - I use a plant-based milk substitute like almond milk in this recipe with success.
- Canned Sweet Potatoes - You can use canned yams or canned sweet potatoes instead of roasting your sweet potatoes. It's an easy hack but you will lose a lot of flavor this way.
How To Make Gluten Free Sweet Potato Casserole: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 375℉. Line a roasting pan with parchment. Roast the potatoes for 45-60 minutes until they are soft and easy to mash. Spray a 9x13 inch casserole dish with a non-stick spray and set aside.
Turn down the oven to 350 degrees Fahrenheit.
Let the potatoes cool. Peel them and place the the fleshy interior into a large bowl and mash.
Step 2: Add the sugar, butter, eggs, vanilla, and milk. Mix to combine.
Place the sweet potato mixture into the casserole dish.
Step 3: Prepare the topping. Combine the melted butter, brown sugar, flour, and pecans in a bowl. Mix to combine.
Step 4: Using your fingers or a spoon, top the sweet potato casserole with the topping until the entire top has been filled. Bake for 25 minutes. Cool slightly before serving.
Recipe Tips
- Double the topping! You will thank me if you have more than what this recipe calls for!
- The topping can be made ahead of time and set aside or placed in the refrigerator until you need it.
Confidence Tip
I roast the sweet potatoes ahead of time. You can roast them up to 24 hours in advance and store them in an airtight container in the refrigerator.
As with any family Thanksgiving, you may want to serve Whole Berry Cranberry Sauce, Roasted Honeynut Squash, Gluten Free Creamed Corn, and the Roasted Nuts at your dinner table.
Plus, if you fall in love with this topping like I have, you will have to try it again in this Carrot Kugel!
Frequently Asked Questions
This is typically from the water used to boil the potatoes. Make sure you drain them well.
Yes you can; however, note that you will lose flavor. Roasting brings out the sweetness of the sweet potatoes and will add more depth.
No, yams and sweet potatoes are not the same. Yams have rough, dark skin and their flesh is dry and starchy like a regular potato. Sweet potatoes have smooth red skin and a softer flesh (when cooked). They are sweeter when cooked.
Main Course Meals To Pair
Let me know your thoughts on the Gluten Free Sweet Potatoes by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Gluten Free Sweet Potato Casserole With A Pecan Streusel
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Equipment
Ingredients
Potatoes
- 3 cups sweet potatoes about 3 large potatoes
- ½ cup sugar
- ½ cup butter melted
- 2 eggs beaten
- 1 teaspoon vanilla extract
- ⅓ cup milk or plant-based milk
Topping
- ⅓ cup butter melted
- 1 cup brown sugar
- ½ cup gluten free 1:1 flour blend or all-purpose flour if not gluten free
- 1 cup pecans chopped
Instructions
Potatoes
- Preheat the oven to 375℉. Line a roasting pan with parchment.
- Roast the potatoes for 45-60 minutes until they are soft and easy to mash.
- Spray a 9x13 casserole dish with a non-stick spray and set aside.
Potato layer
- Turn down the oven to 350℉.
- Let the potatoes cool. Peel them and place the the fleshy interior into a large bowl and mash.
- Add the sugar, butter, eggs, vanilla, and milk. Mix to combine.
- Place the sweet potato mixture into the casserole dish.
Topping
- Chop the pecans into a desired size. I like them slightly larger for better crunch.
- Combine the pecans in a bowl with the brown sugar, gluten free flour, and butter. Mix.
- Using your fingers, top the potatoes with the pecan mixture until the entire top has been filled.
- Bake for 25 minutes. Cool slightly before serving.
Gwen Wolken says
These are delicious and you won't know that they are gluten free!