Gluten Free Sweet Potato Casserole

4.55 from 114 votes

This gluten free sweet potato casserole is a family favorite for Thanksgiving! Delicious sweet potato filling is topped with a homemade salty sweet pecan crumble.

gluten free sweet potato casserole with pecan topping
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

This sweet potato casserole is a family favorite!

This pecan and brown sugar topped sweet potato casserole is melt in your mouth delicious. A must make for your Thanksgiving dinner!

This sweet potato casserole with pecan topping 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.

ingredients to make sweet potato casserole

Ingredients to make gluten free sweet potato casserole

  • sweet potatoes
  • butter
  • milk
  • pure maple syrup
  • brown sugar
  • pecans
  • vanilla extract
  • cinnamon and salt
Gluten free sweet potato casserole with pecan crumble

How to make Sweet Potato Casserole with Pecan Topping

Step 1: Make the sweet potatoes. You will need 5 cups of mashed cooked sweet potato. Peel the sweet potatoes first.

sweet potato in a sauce pan

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.

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.

ingredients to make the sweet potato casserole 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.

ingredients to make the gluten free 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 up.

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 4: 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.

Gluten free sweet potato casserole with pecan crumble

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.

Sweet potato casserole went from a no-thank-you to a non negotiable part of my Thanksgiving table each year! It just wouldn’t be Thanksgiving without this delicious sweet potato casserole on the table.

p.s. if you are more of a marshmallow person be sure to try my sweet potato casserole with marshmallows!

Love Pecans? be sure to check out my pecan cream pie, pecan pie bars, pecan pie brownies, or my dark chocolate pecan cookie bars for Thanksgiving dessert!

sweet potato casserole with pecan topping

More Thanksgiving Recipes

gluten free sweet potato casserole with pecan topping

Sweet Potato Casserole FAQs

Can I make this dairy free?

Yes! To make this dairy free, use vegan milk and butter.

How do I store leftover sweet potato casserole?

Leftover sweet potato casserole can be stored in an airtight container in the refrigerator for 4-5 days.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
gluten free sweet potato casserole with pecan topping
4.55 from 114 votes

Gluten Free Sweet Potato Casserole

By: Joy Shull
This gluten free sweet potato casserole with pecan topping is a must have side for your Thanksgiving table!
Prep: 45 minutes
Cook: 30 minutes
Total: 1 hour 15 minutes
Servings: 15

Ingredients 

  • 5 cups mashed sweet potato, around 3-4 large sweet potatoes
  • ½ cup butter, melted
  • cup 2% milk
  • ¼ cup pure grade a maple syrup
  • cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt

For the Pecan Topping

  • 3 tablespoons butter, melted
  • 1 ¼ cups pecan crumbs, see notes
  • ½ cup brown sugar
  • ½ teaspoon sea salt

Instructions 

  • Peel and boil the sweet potatoes until they are soft 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
  • To the sweet potatoes, add 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 potato filling
  • Bake the sweet potato casserole at 350 degrees for 30 minutes, or until bubbly

Video

Notes

Use a food processor or blender to grind up the pecans into flour texture

Nutrition

Calories: 329kcal, Carbohydrates: 37g, Protein: 2g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 276mg, Fiber: 2g, Sugar: 29g
Like this recipe? Rate and comment below!

Sharing is caring!

4.55 from 114 votes (113 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




13 Comments

    1. 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.

  1. 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.