Description
This Gluten-Free Sweet Potato Casserole is the ultimate holiday side dish! Made with creamy, spiced sweet potatoes and topped with a gluten-free pecan crumble, it’s a comforting, crowd-pleasing recipe that’s ideal for Thanksgiving and Christmas meals. Easy to prepare and sure to impress, this casserole is both gluten-free and full of rich, holiday flavors.
Ingredients
- 4 large sweet potatoes, peeled and cubed
- 1/4 cup coconut milk (or milk of choice)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Salt to taste
For the Pecan Topping:
- 1 cup pecans, chopped
- 1/2 cup gluten-free oat flour
- 1/3 cup coconut sugar (or brown sugar)
- 1/4 cup melted butter or coconut oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Cook Sweet Potatoes: Boil the cubed sweet potatoes in salted water until tender, about 20 minutes. Drain and mash.
- Make Filling: In a large bowl, combine mashed sweet potatoes, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth, then spread into the prepared baking dish.
- Prepare Topping: In another bowl, mix pecans, oat flour, coconut sugar, and melted butter until well combined. Sprinkle evenly over the sweet potato mixture.
- Bake: Bake for 25–30 minutes, or until the topping is golden and crisp. Let cool slightly before serving.
Notes
- To make this recipe dairy-free, use coconut oil or vegan butter in the topping.
- For extra sweetness, add a drizzle of maple syrup on top before serving.
- For added texture, try adding marshmallows to the topping in the last 5 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 285
- Sugar: 12g
- Sodium: 110mg