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Gluten-free sweet potato casserole.

Gluten-Free Sweet Potato Casserole

  • Author: MamaShire
  • 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


Enjoy this traditional Thanksgiving side dish made with a crumbly buttery pecan topping. And it’s dairy-free.



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


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


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.


*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