There’s nothing quite like a warm, comforting sweet potato casserole during the holidays. This gluten-free version skips the gluten without compromising any of the rich, creamy, and sweet flavors we all love. Topped with a nutty, slightly crisp topping, it’s the perfect combination of textures and flavors.
The first time I made this dish was for a family Thanksgiving dinner where several guests had gluten sensitivities. I wasn’t sure if it would hold up to our traditional casserole, but it quickly became the star of the table. Now, it’s a staple we look forward to every year.
Why You’ll Love This Gluten Free Sweet Potato Casserole
Get ready to discover your new favorite holiday side dish. This gluten-free sweet potato casserole is as easy to make as it is delicious.
First, it’s entirely gluten-free, making it perfect for anyone with gluten sensitivities or celiac disease. But don’t let that fool you—this casserole is just as rich and indulgent as the classic version.
It’s incredibly simple to prepare. With a few easy steps, you’ll have a dish that’s ready to impress at any holiday gathering.
This casserole is also naturally sweetened with maple syrup, letting the earthy sweetness of the sweet potatoes shine. It’s a healthier twist on the traditional recipe without sacrificing flavor.
Finally, the nutty topping made with almond flour and chopped pecans adds a delightful crunch that pairs beautifully with the creamy sweet potato base. It’s a texture combination that everyone at the table will adore.
Ingredients Notes

The beauty of this casserole lies in its straightforward, wholesome ingredients. Here’s what you’ll need to bring this dish to life.
The sweet potatoes are the star of the show. Their natural sweetness and creamy texture make them the perfect base for this casserole. Look for firm, medium-sized sweet potatoes with smooth skin for the best results.
Maple syrup serves as the primary sweetener, adding a rich, caramel-like flavor. If you prefer, honey can be used as a substitute.
Coconut milk or any dairy-free milk provides creaminess to the casserole while keeping it light. Coconut milk adds a subtle tropical undertone, but almond milk works beautifully too.
For the topping, almond flour is a great gluten-free alternative to traditional flour. Its nutty flavor complements the pecans perfectly.
Speaking of pecans, they’re the key to a crunchy, satisfying topping. Chop them coarsely for the best texture.
You’ll also need basic pantry staples like eggs, vanilla extract, and a pinch of cinnamon to bring warmth and depth to the dish.
A casserole dish and a potato masher or food processor are all the special tools you’ll need to whip this up.
How To Make This Gluten Free Sweet Potato Casserole

Making this gluten-free sweet potato casserole is easier than you might think. Follow these simple steps to create a dish everyone will remember.
Start by preheating your oven to 375°F. While it heats, peel and cube your sweet potatoes, then boil them in a large pot of salted water until fork-tender, about 15 minutes.
Drain the sweet potatoes and transfer them to a large mixing bowl. Mash them thoroughly with a potato masher or use a food processor for an ultra-smooth texture. Add the maple syrup, coconut milk, eggs, vanilla, and cinnamon, then mix until everything is well combined.
Spoon the sweet potato mixture into a greased casserole dish, spreading it evenly. Set aside while you prepare the topping.
In a small bowl, combine almond flour, chopped pecans, and a bit of melted butter or coconut oil. Stir until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the sweet potato mixture.
Bake the casserole for 25-30 minutes or until the topping is golden brown and the sweet potato base is heated through. Let it rest for a few minutes before serving to allow the flavors to meld.
Storage Options
This sweet potato casserole is just as good the next day, making it ideal for leftovers or meal prep.
To store, cover the casserole tightly with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
If you want to make it ahead of time, prepare the sweet potato base and topping separately. Store them in the fridge and assemble just before baking.
To reheat, warm the casserole in a 350°F oven until heated through, about 15-20 minutes. You can also microwave individual portions for a quicker option.
Variations and Substitutions
One of the best things about this recipe is its adaptability. Here are a few ways to make it your own.
If you’re not a fan of pecans, swap them out for walnuts or even pumpkin seeds for a nut-free option.
Want to add a bit more indulgence? Mix in a handful of mini marshmallows with the topping for a gooey, nostalgic twist.
For a spicier version, add a pinch of nutmeg or ginger to the sweet potato mixture to enhance its natural warmth.
If you’re short on maple syrup, brown sugar can work as a substitute, but use a light hand to avoid overpowering the dish.
Experiment with other gluten-free flours for the topping, such as oat flour or even ground flaxseed, for a unique texture.
This gluten-free sweet potato casserole is proof that dietary restrictions don’t mean compromising on flavor. Whether it’s a holiday centerpiece or a weeknight treat, this dish is sure to delight everyone at the table.
PrintGluten Free Sweet Potato Casserole Recipe
This Gluten-Free Sweet Potato Casserole recipe features creamy sweet potatoes with a crisp pecan topping, perfect for a healthy holiday side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
- ¼ cup unsalted butter, melted
- ⅓ cup almond milk (or any non-dairy milk)
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
Pecan Topping:
- ½ cup almond flour
- ½ cup chopped pecans
- ¼ cup coconut sugar
- ¼ cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x9-inch baking dish.
- In a mixing bowl, combine mashed sweet potatoes, melted butter, almond milk, maple syrup, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
- Spread the sweet potato mixture evenly in the prepared baking dish.
- In a separate bowl, prepare the topping by mixing almond flour, chopped pecans, coconut sugar, and melted butter.
- Sprinkle the pecan mixture over the sweet potatoes.
- Bake for 25-30 minutes, or until the topping is golden and crisp.
- Serve warm and enjoy!
Notes
- For a nut-free version, replace pecans with pumpkin seeds and almond flour with oat flour.
- Can be made ahead of time and reheated in the oven before serving.
Nutrition
- Serving Size: ⅙ of casserole
- Calories: 260
- Sugar: 10g
- Sodium: 120mg
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