Gluten Free Sweet Potato Casserole
Updated Nov 20, 2025
This gluten free Sweet Potato Casserole is a family favorite for Thanksgiving! The salty sweet pecan crumble is the perfect complement to the mashed sweet potato filling.
Gluten free sweet potato casserole
This pecan and brown sugar topped sweet potato casserole is so flavorful and always a family favorite.
It is nothing like the bland sweet potato casseroles of the past.
It is buttery, spiced perfectly, and topped with the most amazing salty sweet pecan topping that makes my mouth water just thinking about it.
It’s even naturally gluten free for anyone with allergies. Everyone who tries it can’t get enough! It’s a holiday recipe that is sure to impress.
You can find the full recipe and instructions list at the bottom of this post, but here are the ingredients you will need to make this sweet potato casserole.
Ingredients Needed
- Sweet Potatoes: you will need fresh sweet potatoes for this recipe.
- Butter
- Milk
- Pure Maple Syrup
- Brown Sugar
- Pecans
- Vanilla Extract
- Cinnamon and Salt
How to make Sweet Potato Casserole with Pecan Topping
Step 1: Start by peeling the sweet potatoes. You will need 5 cups worth of mashed cooked sweet potato.
Recipe Tip
Since I’m always finding ways to make Thanksgiving day faster, I often will boil my sweet potatoes the day before Thanksgiving and put them in the fridge. This saves a lot of time!
You will need around 3 – 4 large sweet potatoes, depending on the size. If you cut them into chunks before boiling you can cut down on the time that it will take for them to be fork tender.
Step 2: Once the sweet potatoes are cooked, you can make the filling.
Add the mashed sweet potato, butter, milk, maple syrup, brown sugar, vanilla, cinnamon, and salt to a bowl and stir to combine.
This sweet potato filling is buttery, sweet, and tastes heavenly!
Step 3: Transfer the sweet potato casserole filling to a 9 by 13 baking dish and start making the pecan topping.
This recipe calls for pecan crumbs, which is basically just taking pecans and placing them in a blender until a flour like texture forms. It only takes a few seconds to blend them up.
Step 4: Add the pecan crumbs, butter, brown sugar, and salt to a bowl. Use a rubber spatula to stir until combined. The pecan crumble should resemble wet sand as pictured below.
I love using pecan crumbs in desserts for the holidays!
Step 5: Spread the pecan topping evenly over the top of the sweet potatoes and bake for 30 minutes at 350 degrees, until browned and bubbly.
When you have something sweet like the classic favorite sweet potato casserole, you absolutely need some salt in there to help counteract all the sweetness.
While this is definitely sweet, it is contrasted by the saltiness of the topping and the flavors coincide perfectly in your mouth with each bite.
p.s. if you are more of a marshmallow person be sure to try my sweet potato casserole with marshmallows! Or just add marshmallows on top of this recipe.
Can I make this dairy free?
Yes! To make this recipe dairy free, just substitute vegan milk and butter.
Storing
Leftover sweet potato casserole can be stored in an airtight container in the refrigerator for 4-5 days. Reheat leftovers in the microwave, or in the oven at 350 degrees until heated through.
More Thanksgiving Recipes
Gluten Free Sweet Potato Casserole
Ingredients
- 5 cups mashed fresh sweet potatoes, around 3-4 large sweet potatoes
- 1/2 cup butter, melted
- 1/3 cup 2% milk
- 1/4 cup pure maple syrup
- 2/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
For the Pecan Topping
- 3 tablespoons butter, melted
- 1 1/4 cups pecan crumbs, see notes
- 1/2 cup brown sugar
- 1/2 teaspoon salt
Instructions
- Peel and boil the sweet potatoes until they are fork tender and fall apart easily. You can do this the day before to save time on prep work.
- Measure the mashed sweet potato into a bowl. You will need 5 cups of mashed sweet potato for the filling.
- To the sweet potatoes, add the butter, milk, maple syrup, brown sugar, vanilla extract, cinnamon, and salt and stir well.
- Transfer the sweet potato filling to a greased 9 by 13 casserole dish.
- Add the pecan crumbs, butter, brown sugar, and salt to a bowl and mix with a rubber spatula to combine. The pecan crumble should resemble wet sand.
- Spread the pecan topping evenly over the top of the sweet potatoes.
- Bake the sweet potato casserole at 350 degrees for 30 minutes, or until bubbly and browned on top.
Can you make this the night before then bake it in the oven the following day?
Yes! I would just leave off the crumble and add it once you’re ready to bake
How can I make this for 2 people?
If you want leftovers, I would cut the recipe in half and then you could eat on it a few times. This is what I have done in the past when it’s just my husband and me eating.
Serve cold.
Add a la mode with butter pecan.
Add a bottom layer of ground pecan.
I love it cold right out of the frig.
As a dessert a la mode.
Can at a bottom layer of pecans.
Getting ready to make this again for thanksgiving. Everyone loves it!
So glad your family enjoys the recipe, Happy Thanksgiving!
Has anyone used canned yams instead of sweet potatoes?
Has anyone made this the night before and then heated on Thanksgiving? Looking to make things ahead if possible.
Every Thanksgiving & Christmas I’m asked to make this casserole. Only difference is that my family likes some crunch so I just use chopped pecans instead of using a blender to make the flour texture. It’s became a tradition for holiday meals.
I love to hear that. Thank you so much for sharing and Happy Thanksgiving to your family!