Gluten Free Sweet Potato Casserole with Pecans
This gluten free sweet potato casserole with pecans is one of my family’s favorite holiday side dishes. It’s so delicious that sometimes I’ll just make it on a random November weekday to have along side dinner. It’s made with creamy mashed sweet potatoes, pure maple syrup, coconut milk, and a buttery pecan crumble topping, it’s the perfect combination of sweet, creamy, and crunchy. Unlike traditional sweet potato casserole that is made with refined sugar and marshmallows, this healthier version uses simple, wholesome ingredients without sacrificing flavor.
Whether you’re preparing Thanksgiving dinner or Christmas dinner, this easy sweet potato casserole is sure to become a family favorite!
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Why You’ll Love This Recipe
- Naturally sweetened: Made with maple syrup and coconut sugar instead of refined white or brown sugar.
- Gluten free: The crunchy pecan topping uses almond flour instead of traditional all-purpose flour.
- Easy to make dairy free: Simply swap the butter for coconut oil.
- Perfect for the holidays: A delicious make-ahead side dish for your Thanksgiving table or Christmas dinner.
- Creamy and crunchy: A bed of creamy mashed sweet potatoes topped with a buttery, cinnamon-spiced pecan crumble.
Ingredients You’ll Need
This healthy sweet potato casserole recipe uses just a handful of simple ingredients.
Sweet Potato Filling
- 2-3 lbs fresh sweet potatoes
- ¼ cup full-fat coconut milk
- ¼ cup pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp sea salt
Pecan Crumble Topping
- 1 cup chopped pecans
- 1/4 cup butter (or coconut oil for dairy free)
- 1/4 cup coconut sugar
- ½ cup almond flour
- 1 tsp cinnamon
How to Make Gluten Free Sweet Potato Casserole
This gluten free sweet potato casserole recipe comes together with just a little prep time and a handful of simple steps.
Step 1: Cook the Sweet Potatoes
Preheat your oven to 350°F. Peel the sweet potatoes and cut them into evenly sized chunks. Place them in a large pot of water and bring to a boil. Cook for approximately 15–20 minutes, or until fork tender. Drain thoroughly and allow the sweet potatoes to cool slightly.
Step 2: Prepare the Sweet Potato Filling
Transfer the cooked sweet potatoes to a large mixing bowl. Use a potato masher or electric hand mixer to mash until smooth. Add the coconut milk, maple syrup, vanilla extract, and sea salt. Mix until well combined. Allow the mixture to cool slightly if still hot, then add the eggs and mix until smooth and creamy.
Step 3: Make the Pecan Topping
In a separate bowl, combine the chopped pecans, gluten-free oat flour, coconut sugar, and cinnamon. Pour in the melted butter and stir until everything is evenly coated and forms a crumbly mixture. For a finer pecan crumble, you can briefly pulse the pecans in a food processor before mixing.
Step 4: Assemble the Casserole
Lightly grease a 9×13-inch baking dish with butter or coconut oil. Spread the sweet potato filling evenly into the casserole dish. Sprinkle the pecan topping over the top of the sweet potatoes, distributing it evenly.
Step 5: Bake
Bake uncovered at 350°F for approximately 30–35 minutes, or until the filling is set and the pecan topping is golden brown. Allow the casserole to rest for 5–10 minutes before serving.
Frequently Asked Questions
Is sweet potato casserole gluten free?
Traditional sweet potato casserole isn’t always gluten free because many recipes use wheat flour in the streusel topping. This gluten-free version uses almond flour instead.
Is this a healthy sweet potato casserole?
This healthy sweet potato casserole is made with whole-food ingredients, including fresh sweet potatoes, pecans, coconut milk, and natural sweeteners. It contains less added sugar than many classic recipes, although it’s still a sweet and indulgent holiday side dish.
Can I bake the sweet potatoes instead of boiling them?
Absolutely! Baking is one of the best ways to bring out the natural sugars in sweet potatoes. Pierce whole sweet potatoes with a fork and bake on a baking sheet at 400°F for approximately 45–60 minutes, depending on their size. Once fork tender, allow them to cool, remove the skins, and mash.
Can I make this sweet potato casserole ahead of time?
Yes! This is a great holiday recipe to prepare in advance. Make the filling and topping separately, refrigerate, and assemble just before baking for the best results.
More Reader Holiday Side Dish Recipes
- Creamy Mashed Potatoes (with Chicken Broth)
- Roasted Garlic Green Beans
- Healthy Cranberry Sauce
- Roasted Green Beans
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @wholisticmandy on Instagram. Your reviews help support this blog and make it possible for me to continue to create the recipes you know and love.
Gluten Free Sweet Potato Casserole (with Pecan Topping)
Equipment
- 1 Potato Masher
Ingredients
Sweet Potato Filling
- 2-3 lbs organic sweet potatoes
- 1/4 cup full-fat coconut milk
- 1/4 cup pure maple syrup
- 2 large pasture raised eggs
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Pecan Crumble Topping
- 1 cup chopped pecans
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/4 cup butter or coconut oil
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F. Peel the sweet potatoes and cut them into evenly sized chunks. Place them in a large pot of water and bring to a boil. Cook for approximately 15–20 minutes, or until fork tender. Drain thoroughly and allow the sweet potatoes to cool slightly.
- Transfer the cooked sweet potatoes to a large mixing bowl. Use a potato masher or electric hand mixer to mash until smooth. Add the coconut milk, maple syrup, vanilla extract, and sea salt. Mix until well combined. Allow the mixture to cool slightly if still hot, then add the eggs and mix until smooth and creamy.
- In a separate bowl, combine the chopped pecans, gluten-free oat flour, coconut sugar, and cinnamon. Pour in the melted butter and stir until everything is evenly coated and forms a crumbly mixture. For a finer pecan crumble, you can briefly pulse the pecans in a food processor before mixing.
- Lightly grease a 9×13-inch baking dish with butter or coconut oil. Spread the sweet potato filling evenly into the casserole dish. Sprinkle the pecan topping over the top of the sweet potatoes, distributing it evenly.
- Bake uncovered at 350°F for approximately 25-30 mins or until the filling is set and the pecan topping is golden brown. Allow the casserole to rest for 5–10 minutes before serving.
Notes
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Drain sweet potatoes well: After boiling, allow the sweet potatoes to drain thoroughly to prevent a watery casserole.
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Use full-fat coconut milk: Canned full-fat coconut milk gives the filling a rich, creamy texture without dairy.
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Let the potatoes cool slightly: Allow the mashed sweet potatoes to cool before adding the eggs so they don’t scramble.
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Customize the pecan topping: Finely chopped pecans create a more uniform crumble, while larger pieces add extra crunch.
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Make it dairy free: Substitute the butter with an equal amount of vegan butter or coconut oil.
