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Gluten Free Sweet Potato Casserole
This gluten free sweet potato casserole with pecan topping is a must have side for your Thanksgiving table!
Prep Time
45
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course:
Thanksgiving Recipes
Cuisine:
American
Keyword:
sweet potato casserole with pecan topping
Servings:
15
Author:
Joy Shull
Ingredients
5
cups
mashed sweet potato
around 3-4 large sweet potatoes
½
cup
butter
melted
⅓
cup
2% milk
¼
cup
pure grade a maple syrup
⅔
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:
329
kcal
|
Carbohydrates:
37
g
|
Protein:
2
g
|
Fat:
20
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
37
mg
|
Sodium:
276
mg
|
Fiber:
2
g
|
Sugar:
29
g