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Sweet Potato Casserole

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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Course: Vegetable
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 178kcal
Author: Karen Kelly


  • 2 ½ - 3 pounds of 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
  • cup chopped pecans
  • 2-3 tablespoon pure maple syrup
  • 1 tablespoon coconut oil


  • Preheat oven to 375 º.
  • Peel and cut sweet potatoes into cubes.
  • 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.
  • Add coconut milk, coconut oil, egg and salt. Mash potatoes and stir.
  • Spray a 9 x 13 casserole dish with cooking spray and spread potato mixture in the bottom.
  • In a small bowl mix topping ingredients.
  • Spread over top of potatoes.
  • Bake at 375 degrees for about 17-20 minutes or until topping is golden.
  • Serve with a drizzle of pure maple syrup.
  • This reheats well and can be made a day ahead.


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.