There's nothing quite like the comforting aroma of a Gluten-Free Sweet Potato Casserole filling your kitchen. This classic side dish, with its luscious layers of creamy sweet potatoes and crunchy, caramelized pecan topping, is a guaranteed crowd-pleaser that brings warmth and holiday cheer to any gathering.

I first made this recipe for a Thanksgiving dinner when half my family declared they had gone gluten-free. Determined to create something everyone would love, I perfected this dish, and now it's requested year after year—even by those who aren't gluten-free.
Get ready to fall in love with this gluten-free twist on a holiday favorite, perfect for Thanksgiving, Friendsgiving, or any cozy winter meal.
Why You'll Love This Gluten-Free Sweet Potato Casserole
This isn't just your ordinary sweet potato casserole—it's an unforgettable side dish that hits all the right notes, from creamy to crunchy and sweet to savory.
First off, it's incredibly easy to make, even if you're not familiar with gluten-free baking. With just a handful of pantry staples and about an hour of your time, you'll have a dish that's ready to wow your family and guests.
The sweet potatoes create a smooth, velvety base that pairs perfectly with the crunchy pecan topping. The balance of textures and flavors is so delightful, you won't even notice it's missing gluten!
Not only is this recipe a lifesaver for anyone with dietary restrictions, but it's also naturally healthier than traditional casseroles, thanks to the nutrient-dense sweet potatoes. High in fiber, vitamins A and C, and antioxidants, this dish delivers a nutritional punch in every spoonful.
Plus, it's easy to make ahead. You can prepare it the night before, store it in the fridge, and bake it fresh the next day—making holiday meal prep a breeze.
Ingredients Notes

The beauty of this Gluten-Free Sweet Potato Casserole lies in the simple, wholesome ingredients that come together to create something magical. Each element serves a purpose, both in flavor and texture.
- Sweet Potatoes: You'll need about 3 pounds of sweet potatoes, peeled and cubed. Roasting the potatoes first brings out their natural sweetness, giving the base a rich, caramel-like flavor. If you're short on time, boiling them works too, but the flavor won't be quite as deep.
- Coconut Milk: For a creamy texture, I love using full-fat coconut milk. It adds a subtle hint of tropical flavor that pairs beautifully with the sweet potatoes. If you're not a fan of coconut, feel free to use almond milk or regular dairy milk if you're not strictly dairy-free.
- Maple Syrup: Pure maple syrup adds a warm, natural sweetness without the need for refined sugar. It complements the sweet potatoes perfectly and brings a subtle depth to the dish.
- Vanilla Extract and Cinnamon: These two ingredients make the base taste almost like a dessert. The cinnamon adds a warm, spicy note, while the vanilla enhances the natural sweetness of the potatoes.
- Pecans and Almond Flour: For the crunchy topping, finely chopped pecans mixed with almond flour and coconut sugar create a gluten-free "streusel" that turns golden and irresistible as it bakes. You can substitute walnuts or omit the nuts entirely if needed.
Special Equipment: A 9x13-inch baking dish is ideal for this casserole, as well as a hand mixer or potato masher to get the sweet potatoes smooth and fluffy.
How To Make This Gluten-Free Sweet Potato Casserole

Creating this show-stopping side dish is simpler than you'd think. Let's walk through each step to make sure your casserole comes out perfectly.
- Prepare the Sweet Potatoes: Start by peeling and cubing the sweet potatoes. Place them in a large pot of salted water, bring to a boil, and cook until fork-tender, about 15-20 minutes. Alternatively, you can roast them in the oven for a richer flavor.
- Make the Sweet Potato Mixture: Once the sweet potatoes are soft, drain them well and transfer to a large mixing bowl. Add coconut milk, maple syrup, vanilla extract, cinnamon, and a pinch of salt. Use a hand mixer to blend until smooth and creamy, making sure there are no lumps left.
- Transfer to Baking Dish: Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish, smoothing the top with a spatula.
[IMAGE] - Prepare the Pecan Topping: In a separate bowl, combine chopped pecans, almond flour, coconut sugar, and a pinch of salt. Drizzle with melted coconut oil and mix until everything is evenly coated and crumbly. Sprinkle this mixture over the top of the sweet potatoes.
- Bake: Preheat your oven to 350°F (175°C) and bake the casserole for 25-30 minutes, or until the topping is golden brown and the edges are bubbling slightly. Let it cool for 5-10 minutes before serving to allow the flavors to meld together.
This dish can be made ahead and reheated without losing its delicious flavor or texture, making it perfect for stress-free holiday gatherings.
Storage Options
This Gluten-Free Sweet Potato Casserole stores beautifully, making it a fantastic make-ahead dish for busy holiday celebrations.
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors get even better as they sit, making it a perfect meal-prep option.
- Freeze: You can also freeze the casserole. Let it cool completely, cover tightly with aluminum foil, and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350°F until warmed through.
- Reheat: To reheat, cover with foil and warm in the oven at 350°F for 15-20 minutes, or microwave individual portions as needed.
Variations and Substitutions
One of the best things about this recipe is how customizable it is. Here are a few ways to switch it up and make it your own:
- Nut-Free Option: If you have a nut allergy, simply omit the pecans and almond flour. You can substitute with crushed gluten-free pretzels or toasted sunflower seeds for a similar crunch.
- Sweetness Adjustments: Not a fan of overly sweet casseroles? Reduce the maple syrup or try using honey for a different flavor profile.
- Dairy-Free Alternatives: While coconut milk is my favorite dairy-free option, you can use oat milk, cashew milk, or even lactose-free cream. Just make sure it's thick and creamy to get the right texture.
- Savory Twist: Prefer a less sweet version? Omit the cinnamon and add a touch of garlic powder, rosemary, and a sprinkle of sea salt to make a savory side dish that's equally delicious.
Feel free to get creative and make this recipe your own. However you choose to customize it, this Gluten-Free Sweet Potato Casserole is sure to be a holiday hit!
PrintGluten Free Sweet Potato Casserole Recipe
This Gluten Free Sweet Potato Casserole is the perfect holiday side dish, featuring creamy sweet potatoes and a crunchy pecan topping. With simple ingredients, it’s delicious and suitable for a gluten-free diet, making it a must-have for your festive table.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large sweet potatoes, peeled and cubed
- ⅓ cup unsalted butter, melted
- ½ cup coconut milk or heavy cream
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the Topping:
- ½ cup chopped pecans
- ¼ cup almond flour or gluten-free flour
- ¼ cup brown sugar
- ¼ cup melted butter
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Boil the sweet potatoes in a large pot until tender, about 15-20 minutes. Drain well.
- In a large bowl, mash the sweet potatoes and mix with melted butter, coconut milk, maple syrup, vanilla, cinnamon, and salt.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- For the topping, combine chopped pecans, almond flour, brown sugar, melted butter, and a pinch of salt in a bowl.
- Sprinkle the topping over the sweet potatoes.
- Bake for 25-30 minutes, or until the topping is golden and crisp.
- Let it cool slightly before serving. Enjoy!
Notes
- You can substitute coconut milk with any non-dairy milk for a dairy-free option.
- For a nut-free topping, use crushed gluten-free cereal instead of pecans.
- Add a pinch of nutmeg for extra warmth and flavor.
Nutrition
- Serving Size: ⅛ of casserole
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
Leave a Reply