Need a delicious Thanksgiving side dish? This dairy free 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, dairy free}
Gluten Free Sweet Potato Casserole
The holiday season is right around the corner and it's time to start planning that holiday menu.
I love adding a healthy sweet potato casserole to my holiday table. This is based on the traditional sweet potato casserole recipe my mom always used. The perfect side dish!
I try to never serve anything that I haven't tested out before. Trust me your Thanksgiving table will look gorgeous with this Gluten Free Sweet Potato Casserole on it. No one will know this is gluten free or dairy free because you cannot tell!
The sweet potato filling is smooth and creamy and just sweet enough with the delicious topping of pecan, coconut oil, and maple syrup.
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.
Following a gluten and dairy-free diet? Check out my 100 Gluten Free Dairy Free Breakfast Ideas.
Gluten Free Sweet Potato Casserole Ingredients
- large sweet potatoes
- milk - I use Califia Unsweetened Almond milk but you can use dairy milk, coconut, or oat milk.
- melted coconut oil - This gives such a warm and unique flavor but you can also use melted butter or vegan butter.
- egg - large egg, room temperature
- quick oats - Make sure your oats are gluten free, they need to be labeled gluten free. Learn more here 45 Healthy Oatmeal Toppings.
- almond flour - I use Bob's Red Mill Almond Flour.
- pecans - Feel free to substitute walnuts or almonds.
- maple syrup - I use pure maple syrup.
How to Make Gluten Free Sweet Potato Casserole
- 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 them 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.
Substitutions
- 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.
Looking for More Easy Thanksgiving and Christmas Recipes?
- Gluten Free Corn Casserole
- Buttery Roasted Acorn Squash
- Cranberry Pomegranate Sauce
- Arugula, Orange and Pomegranate Salad
- Roasted Maple Sweet Potatoes and Cranberries
- Cranberry Relish
- Apple Cider Sangria
- Fall Wild Rice Salad
Gluten Free Sweet Potato Casserole
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, dairy free, vegan}
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Servings: 8
Calories: 178kcal
Equipment
- hand mixer
Ingredients
- 3-4 large sweet potatoes
- ½ cup coconut or almond milk
- 2 tablespoon melted coconut oil
- 1 egg
- ½ teaspoon salt
- For the Topping:
- 1 cup gluten free quick oats
- 3 tablespoon Bob's Red Mill Almond Flour
- â…” cup chopped pecans
- 2-3 tablespoon pure maple syrup
- 1 tablespoon coconut oil
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 178kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Sodium: 3mg | Potassium: 84mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10IU | Calcium: 28mg | Iron: 0.8mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.
annie@ciaochowbambina
I am a huge fan of sweet potatoes and this casserole hits the mark, my friend!! So delicious! Pinned!
Jennifer @ Seasons and Suppers
Lovely and such a great side for entertaining or every day! Love the maple syrup 🙂
Mary Ann @ thebeachhousekitchen
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!
Megan - The Emotional Baker
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 🙂
Lisa
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!
Karen Kelly
Thanks Lisa!
Everyday Sarah Jane
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!
Karen Kelly
I totally agree Sarah Jane!
certifiedpastryaficionado
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!
Karen Kelly
Hope you love it!
Renee Nicole's Kitchen
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!
Karen Kelly
Thanks, Renee!
Sharon
It's vegan if you omit the egg! 🙂
Karen Kelly
You're right Sharon. Thanks for pointing that out!
Deborah K
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?
Karen Kelly
Deborah, I think that would be fine - just pop them in the crock pot on warm and they should be fine!
Jeff the Chef @ Make It Like a Man!
Yum! You're putting me in the Thanksgiving mood, and it's not even Halloween yet. (Speaking of, I've already seen a Christmas tree put up in a fast food dining area, a foot of snow has already fallen in a neaby state, and i woke up to 35F temps this morning).
Dee
A great sweet potato recipe to avoid all the heavily sweetened ones I grew up with. I think adding dried cranberries to the recipe would be a nice complement. Is it best to add them to the topping or to the mashed sweet potatoes? I'm wondering if they would dry out further if they were added to the topping.
Karen Kelly
I think it would be best to mix it in!