This gluten free sweet potato casserole has a sugared pecan topping that is absolutely amazing! It is pretty simple to make and so filling. It’s sure to become a family and especially, Thanksgiving dinner favorite.
This sweet potato casserole recipe is a favorite Thanksgiving side that is actually perfect for any meal during the holiday season not just Thanksgiving day. The great thing about this holiday favorite is that you can get the ingredients easily at all grocery stores.
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 crumble topping that is to die for!
We make this traditional sweet potato casserole, 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!
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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). While it isn’t a healthy sweet potato casserole it is delicious and worth it!
Instant Pot Sweet Potatoes
Making large sweet potatoes in the instant pot takes a fraction of the time baking does and is so easy for making our sweet potato mixture! 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 with making the sweet potato filling 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.
- After the potatoes are cooked, preheat (or turn down) oven to 350 degrees and peel potatoes, put them in a stand mixer or large bowl and whip for about 30 seconds with 1/4 C butter (you can also use a potato masher)
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 9×9 or 9×13 inch greased casserole dish or baking dish and bake uncovered for 30 minutes at 350 degrees
10. In another bowl or your food processor, 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 vegan butter or coconut oil, full fat coconut milk (the one I recommend), almond milk or another creamy dairy-free milk and it’s as simple as that. For thinner milks like almond, you may need less.
Doing it this way gives you a delicious vegan sweet potato casserole and dairy-free option for those who need it. They will think it is your classic recipe!
You can also replace the brown sugar with coconut sugar but maple syrup won’t switch out as easily.
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 in an airtight container or a the cooled baking dish covered with plastic wrap. Just reheating as needed in the microwave or bake at 250 until warmed through. It is a delicious leftover dish!
If you love this recipe, I also recommend these…
Gluten-Free Pumpkin Pie Cream Delight
Gluten-Free Pumpkin Pie Cream Delight
Dairy-Free Cranberry Christmas Fluff from Meaningful Eats
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Best Gluten Free Sweet Potato Casserole
- 4 sweet potatoes large
- 1 C brown sugar
- 1/2 C milk
- 1/4 C butter
- 3 eggs
- 1 tsp gluten-free vanilla extract
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 3/4 C brown sugar
- 1/2 C chopped pecans
- 1/4 C gluten-free all-purpose flour
- 2 tbsp cold butter
- Cook sweet potatoes in 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
- Preheat oven to 350 degrees
- Peel potatoes, put them in a stand mixer and whip for about 30 seconds
- Add 1 C brown sugar, 1/2 C milk, 3 eggs, vanilla and 1/2 tsp nutmeg and cinnamon then mix until well incorporated and smooth
- Transfer to a greased 9×9 or 9×13 inch baking dish
- Bake uncovered for 30 minutes at 350 degrees
- In another bowl, combine 3/4 C brown sugar, 1/2 C pecans and 1/4 C gf flour. Cut in the 2 T butter until crumbly. Sprinkle over baked potatoes and return to oven to cook another 15 minutes.
*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!