5.0 from 39 votes
Get the Recipe: Gluten Free Sweet Potato Casserole
This gluten free sweet potato casserole is sweet, buttery and flavorful! This classic Thanksgiving dish is totally comfort food. It features a creamy sweet potato filling and crumbly pecan topping.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 servings
Calories: 398 kcal
Course:
Side Dish , Dessert
Cuisine:
American
Ingredients
Sweet Potato Filling
- 2 large sweet potatoes about 3 cups
- ⅓ cup canned coconut milk
- 1 egg
- ⅓ cup light brown sugar
- 1 tsp pumpkin pie spice or cinnamon
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
- pinch sea salt optional
Topping
- 1 cup Chopped Pecans
- ½ cup gluten free 1 to 1 flour
- 1 tsp vanilla extract
- 4 tbsp cold butter
- ½ cup light brown sugar
Instructions
- First, boil or roast sweet potatoes until soft and tender. I peeled then boiled mine for 30 minutes on the stovetop. Remove and mash with fork.
- Preheat oven to 350 degrees Fahrenheit. Spray a square pan (8 inch or 9 inch) with nonstick spray.
- Add all sweet potato filling ingredients to a food processor. Process until creamy.
- Pour this mixture down into the greased pan.
- Then, make topping. Add all topping ingredients to a bowl. Use fingers or pastry cutter to mix until crumbly.
- Spread topping over sweet potato layer.
- Bake for 28 to 30 minutes or until topping is lightly golden and filling is bubbly.
- Lastly, remove from oven. Serve!
Cup of Yum
Notes
- If boiling potatoes, cut sweet potatoes in 3 or 4 large pieces. Do not dice potatoes. They will retain too much water this way.
- If roasting, roast potatoes at 425 degrees Fahrenheit for about 1 hour.
- Use 2 very large sweet potatoes or 3 to 4 medium potatoes.
- Feel free to replace canned coconut milk with half and half, creamer or regular milk.
- To make this recipe dairy free, use dairy free butter or coconut oil.
- The topping will be crumbly and not uniform.
- Bake until topping is lightly golden and filling is bubbling.
- Store leftovers in the fridge for up to 4 days.
Nutrition Information
Calories
398kcal
(20%)
Carbohydrates
45g
(15%)
Protein
3g
(6%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.5g
Cholesterol
41mg
(14%)
Sodium
134mg
(6%)
Potassium
321mg
(9%)
Fiber
4g
(16%)
Sugar
26g
(52%)
Vitamin A
8391IU
(168%)
Vitamin C
2mg
(2%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 398
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 134mg | 6% |
| Potassium | 321mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 8391IU | 168% |
| Vitamin C | 2mg | 2% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.