This Gluten-Free Sweet Potato Casserole is the perfect easy addition to any holiday table. Easy to make and delicious, the whole crowd will love this!
When it comes to Thanksgiving, Sweet Potato Casserole is a family favorite! My grandma makes the best sweet potato casserole, it is full of delicious mashed sweet potatoes, caramelly brown sugar, and topped with oh so delicious marshmallows. It's also full of sugar. There will always and forever be a place for grandma's sweet potato casserole, however, this Gluten-Free and refined sugar-free Sweet Potato Casserole is a healthier version of her classic dish with all of the same, great flavors. This will be a star at any Thanksgiving table that you bring it to.
For some other delicious Thanksgiving sides, check out these Gluten-Free Scalloped Potatoes, these Savory Rosemary Air Fryer Baby Carrots, Vegan Corn Casserole or these Garlic Red Skin Mashed Potatoes.
Jump to:
Ingredients
The ingredients in this recipe are all easy to find and budget friendly!
- Sweet Potatoes
- Coconut Sugar
- Vegan Butter
- Almond Milk
- Vanilla Extract
- Pecans
- Gluten-Free Flour
Please see the recipe card for quantities.
Ingredient Notes
- I used coconut sugar in this recipe, but if you are needing it sugar-free completely, feel free to use your favorite sugar replacement such as Swerve or Splenda.
- If you don't like Almond Milk, feel free to use whatever plant-based milk that you prefer. Just make sure that you use unsweetened milk.
- I use a 1:1 Gluten-Free flour ratio such as Bob's Red Mill
Instructions
Preheat the oven to 425 degrees.
Wash and scrub the sweet potatoes and slice them in half. Lay the sweet potatoes on a baking sheet covered in parchment paper. Brush the sweet potatoes with melted vegan butter and roast for 30 minutes.
While the sweet potatoes are in the oven, add the gluten-free flour, pecans, melted vegan butter, and half of the coconut sugar to a Food Processor and pulse to combine. Set the crumb topping aside for the final step.
After 30 minutes, the sweet potatoes will caramelize and the skin will start to pull away from the skin. Let the sweet potatoes cool slightly and then remove the skin from the sweet potatoes and add to a glass bowl.
Reduce the oven to 350 degrees
Using a potato masher, mash the sweet potatoes and stir in the almond milk, vanilla extract, and remaining coconut sugar. Mix to combine.
Add the sweet potato mixture to an 8x8 inch glass baking pan and sprinkle the pecan crumb topping over top.
Bake for 30 minutes, remove from the oven and serve immediately.
Hint: If you don't have a food processor, you can chop the pecans and then combine everything in a bowl or add all the ingredients to a gallon ziplock bag and using a rolling pin, roll until the pecans are crushed.
Substitutions
- Nut-Free - To make this gluten-free sweet potato casserole nut-free, feel free to leave out the pecans and replace them with gluten-free oats.
- Marshmallows - Feel free to top this sweet potato casserole with vegan marshmallows to make it more traditional!
- Low-carb - Make this sweet potato casserole low carb by replacing the sweet potatoes with butternut squash!
Variations
Instant Pot Instructions:
- Dice and add the sweet potatoes and one cup of water to an Instant Pot. Select manual setting; adjust the pressure to high, and set time for 8 minutes. Quickly release the pressure when done cooking.
- While the sweet potatoes are in the Instant Pot, add the gluten-free flour, pecans, melted vegan butter, and half of the coconut sugar to a Food Processor and pulse to combine. Set the crumb topping aside for the final step.
- Remove potatoes from the Instant Pot and drain excess liquid before adding to a glass bowl.
- Using a potato masher, mash the sweet potatoes and stir in the almond milk and remaining coconut sugar. Mix to combine.
- Add the sweet potato mixture to an 8x8 inch glass baking pan and sprinkle the pecan crumb topping over top.
- Bake for 30 minutes at 350 degrees, remove from the oven, and serve immediately.
Crockpot Instructions
- Peel and dice the sweet potatoes. Place sweet potatoes into a slow cooker. Add the milk, coconut sugar, and vanilla extract.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until tender.
- Add the gluten-free flour, pecans, melted vegan butter, and half of the coconut sugar to a Food Processor and pulse to combine. Set the crumb topping aside for the final step.
- When tender, use a potato masher and mash everything together until combined.
- Top with the crumb topping and cover and cook for an additional half-hour.
- Serve warm.
Check out this other delicious recipe here!
FAQ's
Yes, this sweet potato casserole is healthy. It is full of whole-food, plant-based ingredients. This casserole is free of refined sugar and won't spike your blood sugar.
Yes! If you want to make this recipe super easy, swap out the first step and drain and rinse the canned yams. Using a potato masher, mash the yams and stir in the almond milk, vanilla extract, and remaining coconut sugar. Follow the rest of the instructions the same.
Because this casserole uses gluten-free flour, it is not Whole30 or Paleo if you make it as is. However, you can omit the flour and top with the pecan mixture and it will be paleo. To make it Whole30 compliant, omit the coconut sugar as well.
If you are used to the traditional casserole made with brown sugar and marshmallows, than no, this will not be sweet to you. This is however a sweet dish, but if you are used to refined sugars, you might find it a little less sweet than you are used to.
Equipment
Equipment can have a big impact on how a recipe turns out. Please see below for the equipment you will need.
Storage
Store the sweet potato casserole for 4-5 days in the fridge. Make sure to cover it tightly with plastic wrap or tin foil.
To freeze this gluten-free sweet potato casserole, before the final bake, cover the casserole with a double layer of aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator and bake for 30 minutes.
Top tip
If the crumble is too dry, feel free to add more melted butter one tablespoon at a time until it reaches the desired consistency.
Gluten-Free Sweet Potato Casserole
Ingredients
- 5 pounds Sweet Potatoes
- 1 cup Coconut Sugar
- ½ cup Vegan Butter
- ½ cup Almond Milk
- 1 tablespoon Vanilla Extract
- 1 cup chopped Pecans
- ½ cup Gluten-Free Flour
Instructions
- Preheat the oven to 425 degrees.
- Wash and scrub the sweet potatoes and slice them in half. Lay the sweet potatoes on a baking sheet covered in parchment paper. Brush the sweet potatoes with 2 tablespoons melted vegan butter and roast for 30 minutes.
- While the sweet potatoes are in the oven, add the gluten-free flour, pecans, ¼ cup vegan butter, and ½ cup coconut sugar to a Food Processor and pulse to combine. Set the crumb topping aside for the final step.
- After 30 minutes, the sweet potatoes will caramelize and the skin will start to pull away from the skin. Let the sweet potatoes cool slightly and then remove the skin from the sweet potatoes and add to a glass bowl
- Reduce the oven to 350 degrees
- Using a potato masher, mash the sweet potatoes and stir in the almond milk, vanilla extract, and remaining coconut sugar. Mix to combine.
- Add the sweet potato mixture to an 8x8 inch glass baking pan and sprinkle the pecan crumb topping over top.
- Bake for 30 minutes, remove from the oven and serve immediately.
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Tyanne says
I did a trial run and it tasted great. I can't wait to make this again for Thanksigiving!
Gabriela Herrera says
I don't even celebrate Thanksgiving but this dessert gets me excited every year it is my absolute favorite. I just love the beautiful colors and the nutritional value it gives me. This year I will be making this one for sure.
Jean says
This sweet potato casserole is so delicious, I tried out first and will be making again. Glad that its gluten-free and I can share with my sister.
Rosanna says
Delicious! Definitely making again for Thanksgiving!!!
Giangi Townsend says
Perfect addition to my Thanksgiving menu. Sounds amazing and so easy to make.
Thank you for sharing
Kalin says
This is one of my favorite Thanksgiving dishes and I cannot wait to try this gluten free version!
Natalie says
This is such a delicious casserole. It's healthy and looks amazing. I'm definitely going to make this for the Holidays. Thanks!
Shilpa says
This casserole is so delicious and comforting. Absolutely love it
Megan Ellam says
Oh, yummo! This casserole looks amazing!
Crystal says
Sweet potato casserole is one of my favorite holiday dishes, and I'm loving this healthier version! Thanks so much!
Sue says
This is perfect, I was looking for a healthier alternative to the usual sweet potato casserole. So glad I found this!
Brianna says
I love sweet potato casserole and I love that this one isn't overly sweet. The nutty topping is perfection!
Gina Abernathy says
I love just about everything with sweet potatoes. This casserole was delicious and I will be serving it on my table this Thanksgiving.
Genevieve says
I love sweet potato casserole and you can never go wrong with gluten-free! Looks delicious!
Julia says
This sweet potato casserole was really good. I loved that it wasn't as sweet as other versions I've tried so I'm thrilled about that. Thank you.
Lilly says
I love the crunchy pecan topping on this sweet potato casserole! Its so delish!
Brianna says
Love sweet potato casserole and apperciate its not overly sweet.
Mihaela | https://theworldisanoyster.com/ says
This is my type of casserole, using my favourite ingredients! Will make!:)
Meryl says
Sounds wonderful! Making this for Thanksgiving!
Holly says
I love the simplicity of this recipe and it's perfect for my gluten-free guests!
Choclette says
Loving the combination of pecans and sweet potatoes. What a fabulous recipe and as always, love the colour too.
Michelle says
Seriously such a great way to enjoy sweet potato! I love that it uses coconut sugar and is all plant based. So yummy!