Gluten-Free Sweet Potato Casserole

This gluten-free sweet potato casserole has a sugared pecan topping that is absolutely addicting! It is pretty simple to make and so filling. It’s sure to become a family and especially, Thanksgiving dinner favorite.

Gluten-Free Sweet Potato Casserole

I promise you these potatoes don’t have that traditional, but not that great, marshmallow topping you may be used too. Instead it has a streusel pecan topping that is to die for!

We make these, and our gluten-free green bean casserole, every Thanksgiving no matter what. I love them! Served up with our gluten-free turkey and gluten-free crescent rolls, they create one delicious and well rounded meal

Truly, this gluten-free sweet potato casserole are more like a dessert as you can see from the ingredients. I will tell you though, they are worth splurging over. Almost as much as our gluten-free pecan pie bars!

Place them on the table next to our gluten-free cornbread casserole and gluten-free stuffing with sausage and apples and watch everything disappear right before your eyes!

Sweet Potato Pecan Streusel Topping

I’ve never been a big marshmallow fan so topping a vegetable with them has never hooked me. This pecan, brown sugar streusel topping though… Now that’s a different story!

This topping is made simply with brown sugar, chopped pecans, gluten-free flour and butter. It really takes sweet potato casserole to the next level and I bet that even your kids will be asking for seconds (mine always do).

Instant Pot Sweet Potatoes

Making sweet potatoes in the instant pot takes a fraction of the time baking does and is so easy! Rachel from Rachel Cooks has a great instant pot sweet potatoes recipe I highly recommend following.

It will make this recipe even easier than it already is. Plus, clean up is a breeze! Learn how to cook sweet potatoes here too. They are great for making mashed sweet potatoes too! Serve them up with air fryer BBQ chicken for a delicious meal.

How to make gluten-free sweet potato casserole

Making this recipe is quite simple and very rewarding!

Start by cooking the sweet potatoes in an oven at 425 degrees for 45-50 minutes until fork can be inserted easily OR for 15 minutes on high pressure with a natural release in the Instant Pot. I recommend the method from Rachel Cooks linked above. 

1. After the potatoes are cooked, preheat (or turn down) oven to 350 degrees and peel potatoes, put them in a stand mixer and whip for about 30 seconds with 1/4 C butter 

    2. Add 1 C brown sugar

    3. Add 1/2 C milk

   4. Add gluten-free vanilla

5. Add 3 eggs

   6. Add cinnamon

   7. Add 1/2 tsp nutmeg and

   8. Mix everything until well incorporated and smooth

   9. Transfer to a greased 9×9 or 9×13 inch baking dish and bake uncovered for 30 minutes at 350 degrees

   10. In another bowl, combine 3/4 C brown sugar, 1/2 C pecans and 1/4 C gf flour

   11. Cut in the 2 T butter until crumbly

   12. Sprinkle over baked potatoes and return to oven to cook another 15 minutes.

Can you make these dairy-free?

You can absolutely make them dairy-free! Just use dairy-free butter, almond or another dairy-free milk and it’s as simple as that.

Can I freeze sweet potato casserole?

You can absolutely freeze this casserole. I recommend following all the instructions up until the baking and streusel making. Once you have prepared the filling and poured it into a container, wrap it well and freeze it.

When you are ready to bake, remove from the freezer and unthaw. Once thawed, bake according to directions. Make the streusel while it is baking and continue following instructions.

How long will sweet potato casserole keep and how can I reheat it?

You can keep this gluten-free sweet potato casserole in the fridge for 3-5 days just reheating as needed. It is a delicious leftover dish!

If you love this recipe, I also recommend these…

Gluten-Free Pumpkin Pie Cream Delight

Gluten-Free Ginger Molasses Cookies

Gluten-Free Pumpkin Pie Cream Delight

Gluten-Free Gravy

Dairy-Free Cranberry Christmas Fluff from Meaningful Eats

*This post was originally published on November 10, 2009. It has been updated with new photos, instructions and more information. It is still the same tasty recipe we’ve been making for years though!