There's nothing quite like a warm, comforting Gluten Free Sweet Potato Casserole to bring a smile to everyone’s face at the dinner table. This dish features velvety mashed sweet potatoes topped with a crunchy, nutty crumble – a combination that delivers the perfect balance of sweetness and texture.
I first started making this recipe when my best friend had to give up gluten and missed her favorite holiday casserole. Determined to keep the tradition alive, I crafted a version that was not only gluten-free but so delicious that it became a staple for everyone, gluten-free or not. Let’s dive in!
Why You'll Love This Gluten Free Sweet Potato Casserole
Get ready to make this casserole your new go-to side dish for holidays and everyday meals alike. It’s not only easy to prepare but also packed with flavor.
First off, this recipe is completely gluten-free and made with simple, wholesome ingredients. From the creamy sweet potatoes to the crisp pecan topping, there’s no compromise on taste or texture, making it perfect for guests with dietary restrictions.
Another huge plus is how make-ahead friendly it is. You can prepare the whole casserole a day in advance, which is a lifesaver when you’re juggling multiple dishes for a big gathering. Just cover and refrigerate until it’s ready to bake!
The sweet potato base is naturally packed with nutrients like vitamin A and fiber, so you can feel good about serving up seconds. And with a hint of maple syrup, warm cinnamon, and a touch of vanilla, each bite delivers a cozy, holiday-inspired flavor.
Finally, this dish is incredibly versatile. Whether you’re serving it alongside turkey for Thanksgiving or as a comforting weeknight side, it complements a variety of meals. The crumble topping can also be customized to your liking, from nut-free versions to added hints of spice.
Ingredients Notes

The magic of this Gluten Free Sweet Potato Casserole comes from its careful balance of flavors and textures. Here’s a breakdown of the key ingredients that make this dish so irresistible.
Sweet Potatoes are the star of this casserole. I recommend using fresh, whole sweet potatoes and baking them until tender. This method deepens their natural sweetness, and the potatoes become perfectly smooth when mashed. If you’re pressed for time, you can steam or boil them, but the flavor may not be quite as rich.
Maple Syrup brings a natural, warm sweetness to the mashed potatoes. If you prefer, you can substitute with honey or brown sugar, but maple syrup keeps the dish beautifully balanced and enhances the fall flavors.
Vanilla Extract adds a subtle layer of complexity to the sweet potato base, making each bite feel like a warm hug. Use pure vanilla extract for the best flavor.
The topping is a delightful mix of Chopped Pecans, Almond Flour, and Coconut Sugar. The pecans bring a wonderful crunch, while the almond flour keeps everything light and crumbly. Coconut sugar has a deep, caramel-like taste that pairs beautifully with the pecans and spices.
For a dairy-free version, I like to use Coconut Oil in place of butter. It adds a slight hint of tropical flavor that complements the sweet potatoes nicely, but feel free to use unsalted butter if you prefer.
You’ll also need a 9x13 baking dish to bring everything together and bake it to golden perfection.
How To Make This Gluten Free Sweet Potato Casserole

Creating this mouthwatering dish is simpler than you might think. Let me walk you through the process step by step.
Begin by preheating your oven to 400°F. Scrub the sweet potatoes clean and poke a few holes in each one with a fork. Place them on a lined baking sheet and roast for 45-60 minutes, or until they’re soft and easily pierced with a fork. This roasting step intensifies the flavor and makes peeling a breeze.
Once the sweet potatoes are cool enough to handle, scoop the flesh into a large mixing bowl. Add in maple syrup, coconut milk (for creaminess), melted coconut oil, vanilla extract, and a generous pinch of salt. Use a hand mixer or potato masher to blend everything until smooth and creamy. Taste and adjust the seasoning as needed.
Spread the mashed sweet potatoes into your greased baking dish, smoothing the top with a spatula. Now, it’s time to make the topping! In a medium bowl, combine chopped pecans, almond flour, coconut sugar, and a sprinkle of cinnamon. Pour in melted coconut oil and stir until everything is well-coated and crumbly.
Sprinkle the topping evenly over the sweet potato layer. Bake at 350°F for 25-30 minutes, or until the topping is golden brown and fragrant. Let it cool for a few minutes before serving – this will allow the topping to crisp up even more.
This casserole comes together in about 1 hour and 30 minutes total, but most of that time is hands-off while the potatoes bake. You’ll be rewarded with a dish that’s both beautiful and delicious!
Storage Options
Leftovers (if you have any!) can be stored in an airtight container in the refrigerator for up to 4 days. Simply reheat individual portions in the microwave or warm the entire casserole in a 350°F oven until heated through.
For longer storage, you can freeze this casserole before baking. Wrap it tightly in plastic wrap and then foil. When you’re ready to enjoy, thaw it overnight in the fridge and bake as directed.
You can also freeze leftovers for up to 3 months. Just be sure to use freezer-safe containers and label them clearly with the date.
Variations and Substitutions
One of the best things about this Gluten Free Sweet Potato Casserole is its versatility. Here are a few ways you can customize the dish to suit your taste.
Nut-Free Option: If you have a nut allergy, skip the pecans and use crushed gluten-free cereal or oats for the topping. Pumpkin seeds or sunflower seeds also add a delicious crunch.
Lower Sugar: To reduce the sweetness, cut the maple syrup in half and increase the spices like cinnamon and nutmeg for extra flavor. You can also omit the coconut sugar from the topping if desired.
Vegan Adaptation: This dish is already vegan if you use coconut oil, but feel free to substitute with your favorite plant-based butter for an even richer flavor.
Spice It Up: Add a pinch of cayenne pepper or ground ginger to the topping for a bit of heat and depth. A dash of allspice or cardamom also gives a unique twist to the classic flavors.
Feel free to experiment with your favorite ingredients and make this dish your own. It’s hard to go wrong when working with sweet potatoes and a crunchy, flavorful topping!
Enjoy sharing this gluten-free, sweet-and-savory masterpiece with your loved ones. I guarantee it’ll become a cherished addition to your dinner table, just as it has at mine!
PrintGluten Free Sweet Potato Casserole Recipe
This Gluten-Free Sweet Potato Casserole is the perfect holiday dish, balancing creamy sweet potatoes with a delicious, crunchy pecan topping. Made with wholesome ingredients like maple syrup and pecans, it's a gluten-free twist on a traditional favorite. A crowd-pleaser for any festive occasion!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large sweet potatoes, peeled and cubed
- ¼ cup maple syrup
- ½ cup unsalted butter, melted
- ½ cup unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Pecan Topping:
- 1 cup chopped pecans
- ½ cup brown sugar
- ¼ cup melted butter
- ⅓ cup gluten-free flour
Instructions
- Preheat your oven to 350°F (175°C).
- Boil sweet potatoes in a large pot until tender, about 15 minutes. Drain and mash.
- In a large bowl, mix the mashed sweet potatoes with maple syrup, melted butter, almond milk, vanilla, cinnamon, nutmeg, and salt until smooth.
- Transfer the sweet potato mixture into a greased 9x13-inch baking dish.
- For the topping, combine chopped pecans, brown sugar, melted butter, and gluten-free flour. Sprinkle evenly over the sweet potatoes.
- Bake for 25-30 minutes, or until the topping is golden brown and crispy. Let cool slightly before serving.
Notes
- Feel free to adjust the sweetness or add more spices to your preference.
- For a nut-free option, try using sunflower seeds or omit the topping altogether.
Nutrition
- Serving Size: ⅛ of casserole
- Calories: 350
- Sugar: 18g
- Sodium: 150mg
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