There’s something magical about a Gluten-Free Sweet Potato Casserole that makes it a true comfort-food classic, especially during the holidays. Picture the smell of cinnamon and nutmeg blending with the natural sweetness of the roasted sweet potatoes, filling your kitchen with warmth.

I first discovered this recipe when looking for a gluten-free alternative that everyone at the table could enjoy, and it quickly became a family favorite. The creamy, velvety sweet potato base pairs perfectly with a crunchy pecan topping, making it a hit with everyone, gluten-free or not!
Why You’ll Love This Gluten-Free Sweet Potato Casserole
Get ready to add this recipe to your holiday rotation! This Gluten-Free Sweet Potato Casserole checks all the boxes for flavor, texture, and dietary inclusivity.
Firstly, it’s super easy to make. With just a few simple ingredients and easy steps, you’ll have a gorgeous casserole ready to serve. Roasting the sweet potatoes beforehand brings out their natural sweetness, making this recipe truly shine.
Another great aspect? This casserole is naturally sweetened. We rely on a bit of maple syrup and the sweetness of the sweet potatoes themselves, so it’s a great option if you’re avoiding refined sugars. Plus, the warm spices like cinnamon and nutmeg add incredible depth and aroma.
Diet-friendly and inclusive for your gatherings. Not only is this dish gluten-free, but you can make it dairy-free by swapping in almond or coconut milk, making it ideal for guests with various dietary needs.
Lastly, it’s a crowd-pleaser! The creamy texture of the sweet potatoes contrasts beautifully with a nutty pecan topping, making it as satisfying as it is delicious. Everyone at the table will be coming back for seconds.
Ingredients Notes

The beauty of this Gluten-Free Sweet Potato Casserole lies in its simple, wholesome ingredients. Each one is carefully chosen to create the perfect balance of flavors and textures, without any fillers or gluten.
Sweet Potatoes are, of course, the star of this dish. Choose fresh, firm, medium-sized sweet potatoes for the best flavor and texture. Roasting them first helps concentrate their natural sugars, making the casserole rich and naturally sweet.
Maple Syrup adds just the right amount of sweetness and a hint of caramelized flavor. I prefer maple syrup for its natural sweetness, but you could also use honey or brown sugar if that’s what you have on hand.
Milk forms the creamy base of the casserole. For a dairy-free version, use unsweetened almond or coconut milk, which adds a subtle flavor that complements the sweet potatoes without overpowering them.
Butter brings a velvety richness to the sweet potatoes. If you’re looking for a dairy-free option, try coconut oil or vegan butter. Both work beautifully and add a slight tropical hint to the dish.
Pecan Topping is essential for adding crunch. The pecans toast up nicely on top, giving a lovely contrast to the creamy casserole. You can also mix in a bit of gluten-free flour and brown sugar with the pecans to create a crisp, crumbly topping.
You won’t need any special equipment—just a baking dish and a sturdy potato masher or food processor for a smooth, creamy texture.
How to Make This Gluten-Free Sweet Potato Casserole

Creating this Gluten-Free Sweet Potato Casserole is a simple, enjoyable process that results in a delicious, festive side dish.
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork, then place them on a baking sheet lined with parchment paper. Roast them for about 45-60 minutes, or until they’re soft and easily pierced with a fork. Roasting helps deepen the flavor, making the sweet potatoes even sweeter.
Step 2: Prepare the Sweet Potato Mixture
Once the sweet potatoes are roasted, let them cool slightly, then peel off the skins. Transfer the peeled sweet potatoes to a mixing bowl and mash them until smooth, either by hand or with a food processor. Add in your maple syrup, milk, melted butter, cinnamon, and nutmeg. Mix well until the ingredients are fully incorporated, creating a smooth, creamy consistency.
Step 3: Assemble the Casserole
Lightly grease a baking dish and spread the sweet potato mixture evenly across the bottom. This step helps ensure even baking and a smooth, uniform texture.
Step 4: Prepare and Add the Pecan Topping
In a separate bowl, combine the chopped pecans, a bit of brown sugar (optional for extra sweetness), and a touch of melted butter or coconut oil. Sprinkle the pecan mixture over the sweet potatoes, covering the surface evenly. This nutty topping adds a satisfying crunch and delicious flavor to each bite.
Step 5: Bake the Casserole
Place the casserole in the oven and bake at 350°F (175°C) for about 25-30 minutes. The topping should be golden brown and slightly crisp when done. Let it cool for a few minutes before serving, allowing the flavors to meld and the casserole to set slightly.
Storage Options
If you’re lucky enough to have leftovers, this Gluten-Free Sweet Potato Casserole stores beautifully!
In the Refrigerator: Cover your casserole dish tightly with plastic wrap or foil, or transfer to an airtight container. Stored this way, it will keep well for up to 4 days. This makes it a great dish to prepare in advance and reheat when needed.
In the Freezer: You can freeze this casserole for up to 2 months. Just make sure to cool it completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating in the oven.
To Reheat: Preheat your oven to 350°F (175°C), cover the casserole with foil, and warm for 15-20 minutes. If the topping isn’t as crisp as you’d like, remove the foil for the last 5 minutes of heating.
Variations and Substitutions
One of the best things about this Gluten-Free Sweet Potato Casserole is how versatile it can be. Here are some fun twists to make it your own.
Make It Vegan: Swap the butter with vegan butter or coconut oil, and use almond or coconut milk in place of dairy milk. You’ll have a completely vegan and dairy-free version that’s just as delicious.
Add a Hint of Spice: If you love a bit of extra warmth, add a pinch of cloves or ginger to the sweet potato mixture. This adds complexity and an extra layer of holiday flavor.
Try a Nut-Free Topping: Not a fan of pecans or need a nut-free option? Swap out the pecan topping with a mix of gluten-free oats and brown sugar, which crisps up beautifully in the oven and still provides that crave-worthy crunch.
Boost the Protein: To add a bit of protein, mix in a couple of tablespoons of almond butter or sunflower seed butter into the sweet potatoes. This gives the casserole a richer texture and subtle nutty flavor.
Experiment with these variations to suit your taste and dietary needs. This casserole is adaptable and easily personalized, so don’t be afraid to get creative with it!
Enjoy this Gluten-Free Sweet Potato Casserole as a sweet and savory side that will be the star of any holiday meal. With its creamy, nutty goodness and warm spices, it’s sure to become a family tradition for years to come!
PrintGluten Free Sweet Potato Casserole Recipe
This gluten-free sweet potato casserole recipe is a crowd-pleasing, holiday favorite featuring creamy mashed sweet potatoes and a crispy, nutty topping. It's a satisfying side dish that suits gluten-free diets while adding a hint of sweetness and warmth to any table. Great for Thanksgiving, this casserole recipe uses simple ingredients and is easy to prepare, making it a reliable, tasty choice for any gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 cups sweet potatoes, peeled and cubed
- ½ cup coconut milk or almond milk
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Salt, to taste
- ½ cup gluten-free oats (optional for topping)
- ½ cup pecans, chopped (for topping)
- 3 tbsp coconut oil or butter (for topping)
- ¼ cup brown sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Boil sweet potatoes until tender, drain, and mash.
- Mix in milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- Transfer to the prepared baking dish.
- For topping, mix oats, pecans, coconut oil or butter, and brown sugar. Sprinkle over the casserole.
- Bake for 25-30 minutes until topping is golden and crispy.
Notes
- Substitute coconut milk with dairy-free milk options for specific diet preferences.
- For a richer taste, use a bit of maple syrup in the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 10g
- Sodium: 75mg
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