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Gluten-Free Sweet Potato Casserole
My Gluten-Free Sweet Potato Casserole is a lightened up version of a classic Thanksgiving side dish. You won't miss the marshmallow topping in this tasty dish! Creamy, fluffy sweet potatoes are baked to perfection and topped with a crumbly oatmeal pecan streusel. This healthy dish can easily be made dairy free, nut free, and vegan too.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 10
Calories: 244 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
Sweet Potatoes:
- 3 ½ pounds sweet potatoes (about 6 medium)
- 1 large egg or flax egg
- ¼ cup maple syrup
- ¾ cup milk, any type (can use dairy-free milk like almond or oat milk)
- 1 tablespoons vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- ¼ teaspoon kosher salt
Topping:
- ¼ cup certified gluten-free oats
- ¼ cup gluten-free 1:1 baking flour
- ¼ cup Chopped Pecans
- 2 tablespoons brown sugar
- 2 tablespoons melted butter or coconut oil
Instructions
- Bake the sweet potatoes in the oven at 400F for 40-45 minutes until soft. Alternatively, you can bake the sweet potatoes in the air fryer or microwave them. Scoop out the flesh into a large mixing bowl. Lower the oven to 350°F.
- Add the egg, maple syrup, milk, vanilla, cinnamon, nutmeg, allspice, and salt to the sweet potatoes. Mix with a hand mixer or whisk until smooth. Transfer the mixture to a baking dish and smooth out the top.
- To make the topping, mix the oats, flour, pecans, and brown sugar together in bowl. Stir in the melted butter and mix until crumbly. Scatter the topping evenly over the sweet potatoes.
- Bake the sweet potato casserole for 30 minutes until the filling is hot and the topping is browned. Let cool 10 minutes before serving.
Cup of Yum
Notes
- To make this recipe vegan, use coconut oil instead of butter in the topping. In the filling, use a nondairy milk like almond milk, oat milk or coconut milk. Instead of an egg, use a flax egg. To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes then use it in the recipe as a substitute for 1 egg.
- To make this recipe nut free, leave out the pecans from the topping
- This sweet potato casserole can be made up to 3 months in advance and frozen. Make the filling and assemble it in a baking dish. Then wrap it securely with plastic wrap and foil and place it in the freezer. Make the topping and freeze it separately from the filling. Then, when you're ready to cook the dish, let it thaw in the fridge overnight. Then, spread the topping over the filling and bake it in the oven until done.
Nutrition Information
Calories
244kcal
(12%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
182mg
(8%)
Potassium
613mg
(18%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
22637IU
(453%)
Vitamin C
4mg
(4%)
Calcium
90mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 244
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 182mg | 8% |
| Potassium | 613mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 22637IU | 453% |
| Vitamin C | 4mg | 4% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.