This gluten-free sweet potato casserole is a must-try recipe this season that you just won’t be able to get enough of! It's a healthier version of traditional sweet potato casserole featuring a creamy filling and a crunchy oatmeal topping that's sweet to just the right level. The best part? It's not only gluten-free but also dairy-free, making it perfect for any holiday table!
This recipe truly stands out from the crowd with its unique blend of flavors and textures. The sweet potato filling is incredibly smooth and creamy, thanks to almond milk and coconut oil we've used in this recipe. The topping is made with a mix of gluten-free quick oats, almond flour, and chopped pecans. It adds a delicious crunch that perfectly complements the soft filling.
What sets this fluffy gluten-free sweet potato casserole apart is how versatile it is. It's a great side dish for Thanksgiving, but it's also a wonderful addition to any meal throughout the year. The sweet and savory flavors make it a hit with kids and adults, and the fact that it's gluten-free and dairy-free means everyone can enjoy it.
- Why You’ll Love This Sweet Potato Casserole
- How to Make Gluten-Free Sweet Potato Casserole
- Helpful Tips
- Dietary Adaptations
- Storage Instructions
- Frequently Asked Questions
- Serving Suggestions
- More Thanksgiving and Christmas Recipes You'll Enjoy
- Recipe Card
- Gluten Free Sweet Potato Casserole
The star of this dish is, of course, the sweet potatoes. They're boiled until fork-tender, then mashed with almond milk, coconut oil, and a touch of salt to create a creamy, dreamy filling. The topping, a mixture of gluten-free quick oats, almond flour, crunchy pecan, and pure maple syrup, adds a sweet, crunchy contrast that's simply irresistible.
This gluten-free sweet potato casserole is more than just a side dish - it's a celebration of flavors and textures that will have everyone asking for seconds. Serve it hot out of the oven with a drizzle of pure maple syrup for a classic dish that's sure to impress.
If you are looking for more easy gluten free Thanksgiving recipes check out a few of my favorites: Gluten Free Corn Casserole, Roasted Maple Sweet Potatoes, and Cranberries, Cranberry Pomegranate Sauce, and this Kale and Apple Salad.
Whether you're hosting a Thanksgiving dinner or simply looking for a new family favorite, this gluten-free sweet potato casserole is a classic recipe you'll turn to time and time again.
Following a gluten and dairy-free diet? Check out my 100 Gluten Free Dairy Free Breakfast Ideas.
Why You’ll Love This Sweet Potato Casserole
- Quick and Easy: This easy casserole is straightforward to prepare. With a few simple steps, you'll have a mouthwatering dish ready to serve in just thirty minutes! Perfect for a holiday dinner!
- Gluten-Free: This tasty sweet potato casserole is completely gluten-free. This makes it a perfect choice for those with gluten sensitivities or anyone looking to reduce their gluten intake.
- Versatile: This casserole isn't just for Thanksgiving! It's a versatile side dish that you can serve at any time of the year, whether it's a family dinner or a special occasion.
- Simple Ingredients: This recipe is made with everyday ingredients like sweet potatoes, almond milk, coconut oil, and oats, which means it's as wholesome as it is delicious.
- Family-Friendly: This casserole is a real crowd-pleaser. Its creamy texture and sweet, crunchy topping will have both kids and adults coming back for seconds.
- Holiday-Ready: This casserole is the perfect addition to any holiday table. Its warm, comforting flavors make it a perfect side dish for Thanksgiving, Christmas, or any festive meal.
This gluten-free sweet potato casserole is a perfect blend of easy-to-source ingredients for the holiday season. The warmth of creamy sweet potatoes combined with the nutty texture of oats and pecans makes this a deliciously healthy treat.
You'll find all these ingredients in your local grocery store, or you might already have them in your pantry!
- Sweet Potatoes: Sweet potatoes are the star of this dish. They bring a natural sweetness and a soft, creamy texture to the casserole. Not only are they gluten-free, but they are also packed with vitamins and fiber.
- Coconut or Almond Milk: This ingredient adds a creamy consistency to the mashed sweet potatoes. I use Califia Unsweetened Almond milk, but feel free to use dairy milk, coconut, or oat milk based on your preference.
- Melted Coconut Oil: Coconut oil not only gives a unique and warm flavor to the casserole but also keeps it moist. If you prefer, you can also use melted butter or vegan butter.
- Egg: A large egg at room temperature helps bind the ingredients together and adds a rich texture
- Salt: A little salt balances the sweetness of the potatoes and enhances the overall flavor of the casserole.
For the Topping:
- Gluten-free Quick Oats: Oats add a crunchy texture to the topping and make it more filling. Make sure your oats are labeled gluten-free.
- Bob's Red Mill Almond Flour: Almond flour gives a nutty flavor and a crumbly texture to the topping. I use Bob's Red Mill Almond Flour, but you can use any brand you like.
- Chopped Pecans: Pecans add a delightful crunch and a rich, buttery flavor to the topping. Feel free to substitute with walnuts or almonds.
- Pure Maple Syrup: Maple syrup brings a natural sweetness to the topping and pairs beautifully with the pecans. I always use pure maple syrup for best results.
- Coconut Oil: A little coconut oil in the topping helps it brown nicely and adds a subtle tropical flavor.
How to Make Gluten-Free Sweet Potato Casserole
Let's look into how to make this easy gluten free sweet potato casserole. For more detailed instructions and nutrition facts, see the recipe card at the end of this post
Preparation: Start by preheating your oven to 375 degrees Fahrenheit and positioning the rack in the center.
Prepare Sweet Potatoes: Peel and cut your sweet potatoes into halves or fourths using a sharp chef's knife.
Boil Sweet Potatoes: Place your cut sweet potatoes into a large pot, cover with water and boil for about 6-9 minutes. Check occasionally with a fork to ensure they are tender. Once done, drain and transfer to a large bowl.
Mix Ingredients: Add almond milk, melted coconut oil, egg, and salt to the bowl with sweet potatoes. Blend using a hand mixer or mash with a hand potato masher.
Prepare Baking Dish: Spray a 9 x 13-inch baking dish with non-stick cooking spray. Transfer the sweet potato mixture to the dish, spreading it evenly.
Prepare Pecan Topping: In a separate bowl, mix quick oats, almond flour, pecans, and maple syrup to make the pecan topping. Spread this mixture evenly over the sweet potato mixture in the dish.
Bake: Bake at 375 degrees Fahrenheit for about 17-20 minutes or until the topping turns golden. Use a baking sheet underneath if you're worried about spillage.
Serve: Serve your delicious gluten-free sweet potato casserole immediately, with a drizzle of pure maple syrup on top. Enjoy!
- Different Nuts: This casserole dish is super versatile, which means you can use any type of nuts that you like: pecans, walnuts, almonds, sunflower seeds, macadamia nuts, pistachios, Brazil nuts, peanuts, or even hazelnuts!
- Spicy Sweet Potato Casserole: For a little extra kick, add ½ teaspoon of cayenne pepper or chili powder to the sweet potato mixture. It will give your casserole a spicy twist that can complement the sweetness of the potatoes and the maple syrup.
- Cheesy Sweet Potato Casserole: If you're not dairy-free, try adding 1 cup of shredded cheddar cheese to the sweet potato mixture. The cheese will add a savory element to balance the sweetness of the casserole.
- Sweeter version: This is not a super sweet recipe and is considered refined sugar-free so if you prefer your sweet potato casserole sweeter you can add a few tablespoons of brown sugar or coconut sugar to the topping mixture.
This gluten-free sweet potato casserole is a creamy, delicious, and healthy addition to your holiday table. But to make sure you get the best results, consider these helpful tips:
- Choose the right sweet potatoes: Start with 3-4 large sweet potatoes. The size and quality of your sweet potatoes can affect the overall taste and texture of the casserole. Opt for firm, smooth sweet potatoes without any cuts or bruises.
- Boil sweet potatoes until fork-tender: Boiling the sweet potatoes until they are fork-tender ensures they mash easily and blend well with the other ingredients. You don't want them too soft though, as they can become waterlogged and affect the consistency of your casserole.
- Use a hand mixer or potato masher: After boiling, use a hand mixer or potato masher to blend the sweet potatoes with almond milk, melted coconut oil, egg, and salt. This will create a smooth and creamy base for your casserole.
- Prepare the pecan topping: A good topping is key to a great sweet potato casserole. Mix gluten free quick oats, Bob's Red Mill Almond Flour, chopped pecans, and pure maple syrup in a bowl. This creates a crunchy, sweet topping that complements the creaminess of the sweet potatoes.
- Bake until golden: Bake your casserole at 375 degrees Fahrenheit for about 17-20 minutes or until the topping turns golden. This will give your casserole a nice crispy topping and ensure the sweet potatoes are cooked through.
- Serve immediately: For the best taste and texture, serve your sweet potato casserole immediately after baking. A drizzle of pure maple syrup on top adds an extra layer of sweetness.
This gluten-free sweet potato casserole recipe is already gluten-free, dairy-free, and vegetarian-friendly, making it a great choice for those with dietary restrictions. However, there are a few simple tweaks you can make to ensure it fits into a vegan, paleo, or whole30 diet as well.
To Make This Recipe Vegan: The only non-vegan ingredient in this recipe is the egg. To make a vegan sweet potato casserole using this recipe, you can substitute the egg with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for about 5 minutes until it thickens.
To Make This Recipe Paleo and Whole30 Compatible: This recipe is almost Paleo and Whole30 compatible. The only ingredient you would need to substitute is the gluten-free quick oats in the topping. You can replace them with an equal amount of additional almond flour or chopped nuts. Also, make sure to use a pure maple syrup that doesn't contain any added sugars or artificial sweeteners.
To Refrigerate: Leftover sweet potato casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure it cools completely before refrigerating to maintain its creamy texture and delicious taste.
To Freeze: Unfortunately, this particular sweet potato casserole does not freeze well due to the oatmeal topping which tends to become soggy upon defrosting. However, if you want to freeze it, consider freezing the sweet potato base separately and adding the oatmeal topping when you're ready to serve it.
To Reheat: If refrigerated, you can reheat the casserole in the oven at 350°F until it's warmed through. If you've frozen the base, thaw it in the fridge overnight, then add the oatmeal topping and bake at 350°F until hot and the topping is crispy.
Frequently Asked Questions
What type of milk can I use for this Gluten-Free Sweet Potato Casserole?
You can use various types of milk for this recipe. I prefer Califia Unsweetened Almond milk, but you can also use dairy milk, coconut milk, or oat milk. The choice is yours, depending on your dietary preferences or restrictions.
Can I substitute the coconut oil?
Yes, you can. The melted coconut oil adds a unique flavor to the dish, but if you prefer, you can use melted butter or even vegan butter. It's all about your personal preferences and dietary needs.
What type of oats should I use?
For this recipe, you need to use quick oats. However, ensure that they are labeled as gluten-free. Not all oats are gluten-free, so it's crucial to check the packaging.
Can I use a different type of flour instead of almond flour?
For this recipe, I recommend using Bob's Red Mill Almond Flour. However, if you have a nut allergy, you can substitute it with a different type of gluten-free flour. Just remember that the texture and taste might slightly differ.
Can I use a different type of nuts?
Absolutely! While this recipe calls for pecans, feel free to substitute with walnuts or almonds. Each type of nut will bring a slightly different flavor and crunch to your sweet potato casserole.
What kind of maple syrup do you recommend?
I recommend using pure maple syrup. It adds a natural sweetness that beautifully complements the other flavors in this dish. However, if you don't have pure maple syrup, you can use a different natural sweetener that you prefer.
Our gluten-free sweet potato casserole is a versatile dish that can be paired with a variety of meals. Here are some serving suggestions to help you make the most of this delicious recipe:
- Brunch: This gluten-free sweet potato casserole can be a fantastic addition to your brunch table. Serve it alongside some scrambled eggs, gluten-free pancakes, or a fresh fruit salad for a hearty and balanced meal.
- Main Course: Pair the sweet potato casserole with a protein-rich main course like grilled chicken, baked salmon, or quinoa-stuffed bell pepper for a satisfying and nutritious dinner.
- Side Dish: This casserole can also be an excellent side dish for a family dinner. It pairs well with roast turkey, grilled steak, or even a vegan lentil loaf.
- Thanksgiving Feast: Sweet potato casserole is a classic dish for your Thanksgiving table. Serve it alongside your turkey, green beans, and cranberry sauce for a traditional holiday meal.
More Thanksgiving and Christmas Recipes You'll Enjoy
Gluten Free Sweet Potato Casserole
- hand mixer
- Preheat the oven to 375 degrees Fahrenheit and place the rack in the center of the oven.
- Peel and cut sweet potatoes into halves or fourths with a sharp chef's knife.
- Place sweet potatoes into a large pot and cover with water. Boil for about 6-9 minutes checking occasionally by poking with a fork. You want the sweet potatoes to be fork-tender. Remove and drain potatoes and put into a large bowl.
- Add almond milk, melted coconut oil, egg, and salt. Use a hand mixer to blend or you can mash with a hand potato masher. You could also use a food processor for this but not necessary.
- Spray a 9 x 13-inch baking dish with non-stick cooking spray and add the sweet potato mixture. Spread the filling evenly in the greased casserole dish.
- In a small bowl make the pecan topping by mixing the quick oats, almond flour, pecans, and maple syrup. Spread evenly over the top of the casserole.
- Bake at 375 degrees Fahrenheit for about 17-20 minutes or until the topping turns golden. You can place on a baking sheet if you are worried about it spilling over into your oven.
- Serve immediately with a drizzle of pure maple syrup.
- For a dairy-free option, you have to use non-dairy milks like coconut milk, almond milk, oat milk or rice milk AND a vegan butter, like Earth Balance or coconut oil.
- You can use any type of nuts that you like: pecans, walnuts, almonds, sunflower seeds, macadamia nuts, pistachios, Brazil nuts, peanuts or hazelnuts.
- This is not a super sweet recipe and is considered refined sugar-free so if you prefer your sweet potato casserole sweeter you can add a few tablespoons of brown sugar or coconut sugar to the topping mixture.
- If you want to make a vegan sweet potato casserole you can replace the egg with a flax egg or an egg replacer like Bob's Red Mill. You can find these at most grocery stores.