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Creamy mashed sweet potatoes topped with a crunchy sweet pecan topping come together to make this delicious classic casserole made gluten-free and dairy-free.
We have to have sweet potato casserole at Thanksgiving! That’s my oldest daughter’s thoughts about our Thanksgiving menu. So that’s what we’ll do. Let me show you how to make this delicious Gluten-Free Sweet Potato Casserole with its crumbly, buttery pecan topping.
How to Make Gluten-Free Sweet Potato Casserole:
How to cook sweet potatoes:
First, you’ll want to cook the sweet potatoes and let them cool so you can easily peel them.
Instant Pot Method: Scrub the potatoes and then place them on top of a metal trivet or steamer basket in the pot. Add one cup of water. Secure the lid and set the manual setting to high pressure for 15 minutes. And then let it naturally release pressure for 10 minutes. Remove sweet potatoes from Instant Pot and let cool.
Oven Method: Preheat oven to 425°. Scrub potatoes and dry them off. Poke several holes in each one and place them on a baking sheet. Bake for 45-50 minutes. Let cool.
Putting the Casserole Together:
While the sweet potatoes are cooking mix together the topping ingredients and set aside.
Preheat oven to 350°. Grease a 9 x 13 baking dish.
Peel the potatoes and place them in a large bowl and use a hand mixer to mash the potatoes. Add all the other ingredients and thoroughly mix them together.
Place the sweet potato mixture in the greased baking dish and smooth it out evenly.
Sprinkle the pecan crumble mixture over the potatoes. Just a note about the pecans – you can chop them finer if you’d like. I left mine in bigger chunks but some of my family wishes they were smaller. So you decide how fine you want your pecans chopped.
Bake for 35-40 minutes or until golden brown. If you’d like you can top this off by broiling it for 2-3 minutes to get the topping even crisper. Just keep a close eye on it while you’re doing it so it doesn’t burn.
Make-Ahead Tip:
This recipe is such a classic for the holidays! If you want to make it ahead you can just mix the potato mixture together and the crumb topping together and store them separately for 1-3 days ahead of time. Then put it together and bake it the day that you need it.
More Gluten-Free Recipes that are Perfect for Thanksgiving:
Baked Beans with Sausage
Easy Macaroni & Cheese (Dairy-Free)
Gluten-Free Pie Crust
Pumpkin Pie (Dairy-Free)
Texas Chocolate Sheet Cake (Dairy-Free)
Gluten-Free Sweet Potato Casserole
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings 1x
- Category: Sides
- Method: Oven
- Diet: Gluten Free
Description
Enjoy this traditional Thanksgiving side dish made with a crumbly buttery pecan topping. And it’s dairy-free.
Ingredients
Sweet Potato Filling:
3 lbs sweet potatoes
1/4 cup almond, cashew, or coconut milk
1/4 cup sugar
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
Topping:
1 cup pecans, chopped (chopped the size that you prefer, fine or chunky)
3/4 cup buttery spread, melted and divided (Smart Balance or Earth Balance)
1/2 cup brown sugar, packed
1/2 cup gluten-free flour*
1 teaspoon cinnamon
Instructions
Cook the potatoes:
Instant Pot Method: Scrub the potatoes and then place them on top of a metal trivet or steamer basket in the pot. Add one cup of water. Secure the lid and set the manual setting to high pressure for 15 minutes. And then let it naturally release pressure for 10 minutes. Remove sweet potatoes from Instant Pot and let cool.
Oven Method: Preheat oven to 425°. Scrub potatoes and dry them off. Poke several holes in each one and place on a baking sheet. Bake for 45-50 minutes. Let cool.
While the sweet potatoes are cooking mix together the topping ingredients with just 1/2 cup of the melted buttery spread and set aside.
Preheat oven to 350°. Grease a 9 x 13 baking dish.
Peel the potatoes and place in a large bowl and use a hand mixer to mash the potatoes. Add 1/4 cup of the melted buttery spread, almond milk, sugar, eggs, vanilla, and salt to the potatoes and mix it all thoroughly together.
Place the sweet potato mixture in the casserole dish and smooth out evenly.
Sprinkle the pecan topping over the potatoes.
Bake for 35-40 minutes or until golden brown. If you’d like you can top this off by broiling it for 2-3 minutes to get the topping even crisper. Just keep a close eye on it while you’re doing it so it doesn’t burn.
Notes
*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute.
To make ahead: If you want to make it ahead you can just mix the potato mixture together and the crumb topping together and store separately for 1-3 days ahead of time. Then put together and bake the day that you need it.
Keywords: sweet potato casserole, gluten-free recipes, Gluten-free Thanksgiving sides, dairy-free sweet potato casserole
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