Need a delicious Thanksgiving side dish? This Gluten Free Sweet Potato Casserole will not disappoint. It’s filled with creamy mashed sweet potatoes and topped with a sweet, crunchy oatmeal topping. Drizzle it with maple syrup and you have a winning side dish. {gluten free}
Happy Friday guys! Does everyone have their Halloween costumes ready? As I mentioned before I have a Snapchat girl and a zombie football player in the house. For some reason, my 13 old has no idea and no interest in dressing up. What’s up with that? Is he too old? Is my baby no longer interested in dressing up? Boo, hoo. I have a feeling at the 11th hour he is going to be scrambling to make a homemade costume. Any ideas?
I don’t want him to be that teen that shows up at your door with a lame almost non-existent costume and a pillow case!
I’m starting to do my Thanksgiving meal planning and I never serve anything that I haven’t tested out before. Tyler’s Maple Turkey is always on the menu along with some type of old fashioned corn casserole. I always serve my Pomegranate Cranberry Sauce too. When I was young we always had the gooey casserole covered in marshmallows and full of butter but this year I decided to make it a bit healthier. This Gluten Free Sweet Potato Casserole was a huge win and I’ve eaten it for lunch all week.
This Gluten Free Sweet Potato Casserole is…
- healthy
- creamy
- sweet
- gluten free
- refined sugar-free
- paleo (if you omit the oats)
I started by boiling my sweet potatoes and then mashing them. I added some coconut oil, coconut milk, and one egg.
The topping is made with gluten free quick oats, pecans, Bob’s Red Mill Almond Flour and maple syrup.
Seriously, it’s so good and has no gluten and it’s refined sugar-free. That’s a huge change from the sweet potato casserole I grew up on.
Don’t save this just for Thanksgiving either. It’s great to serve for Halloween or any fall get together. The color is gorgeous.
Happy Thanksgiving planning to you!
Gluten Free Sweet Potato Casserole
Ingredients
- 2 1/2 - 3 pounds of sweet potatoes
- 1/2 cup coconut or almond milk
- 2 tbsp melted coconut oil
- 1 egg
- 1/2 tsp salt
- For the Topping:
- 1 cup gluten free quick oats
- 3 tbsp Bob's Red Mill Almond Flour
- 2/3 cup chopped pecans
- 2-3 tbsp pure maple syrup
- 1 tbsp coconut oil
Instructions
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Preheat oven to 375 º.
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Peel and cut sweet potatoes into cubes.
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Put potatoes in a large pot and cover with water. Boil for about 6-8 minutes. Check with a fork to make sure they are tender. Remove and drain. Return to pot.
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Add coconut milk, coconut oil, egg and salt. Mash potatoes and stir.
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Spray a 9 x 13 casserole dish with cooking spray and spread potato mixture in the bottom.
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In a small bowl mix topping ingredients.
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Spread over top of potatoes.
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Bake at 375 degrees for about 17-20 minutes or until topping is golden.
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Serve with a drizzle of pure maple syrup.
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This reheats well and can be made a day ahead.
Adapted from Cooking Light.
I am a huge fan of sweet potatoes and this casserole hits the mark, my friend!! So delicious! Pinned!
Lovely and such a great side for entertaining or every day! Love the maple syrup 🙂
I’m sure this is a hit at your Thanksgiving table Karen! Sounds delicious. I love the pecans and the maple syrup in the topping!
Sweet potato casserole is a Thanksgiving must at my house. This version looks great! I’m sure I couldn’t stop with just one serving 🙂
I grew up on sugary buttery sweet potato casserole too! Now I love them more plain and simple so I can appreciate their wonderful flavor and not marshmallow flavored sweet potatoes! Going to have to give this a try…thanks for the recip! Also love that it’s sugar free!
Thanks Lisa!
Sweet potato casseroles are one of my favorite dishes for Thanksgiving. I would be 100% satisfied eating just that…everyone else can have everything else! Your version looks delicious, yum!
I totally agree Sarah Jane!
Yesssss. I love sweet potato casserole. But I had no idea how easy it was to make! I gotta try it out for the Friendsgiving I’m hosting!
Hope you love it!
I’m loving that this isn’t loaded with sugar! A little goes a long way with sweet potatoes and it sounds like you’ve got it just right. I definitely want to try this recipe!
Thanks, Renee!
It’s vegan if you omit the egg! 🙂
You’re right Sharon. Thanks for pointing that out!
I am making sweet potatoes for a group of college students and need to keep it warm in crock pots. Do you think I could finish them off in the crock pots?
Deborah, I think that would be fine – just pop them in the crock pot on warm and they should be fine!