Gluten Free Sweet Potato Casserole (with Pecan Topping)
This gluten free sweet potato casserole is made with creamy mashed sweet potatoes, naturally sweetened with maple syrup, and topped with a buttery cinnamon pecan crumble. Made with simple, wholesome ingredients, it's a healthier twist on a classic holiday side dish that's perfect for Thanksgiving or Christmas!
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 9x13-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.
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