Gluten Free Sweet Potato Casserole
This gluten free sweet potato casserole with pecan topping is a must have side for your Thanksgiving table!
Servings: 15
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.
Video
Notes
Use a food processor or blender to grind up the pecans into flour texture to form the pecan crumbs, then measure out 1 1/4 cups worth
To make this recipe dairy free, simply substitute dairy free milk and butter.
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