The first time I made this Gluten-Free Sweet Potato Casserole, I was nervous. My family was coming over for a holiday meal, and I wanted to make a gluten-free dish everyone would love.
As I peeled and mashed the sweet potatoes, the warm aroma of cinnamon, nutmeg, and a touch of maple filled the kitchen, and my nerves eased a bit.
When I served it, I watched their faces light up at the first bite. The warm, nutty topping and creamy filling brought everyone closer together around the table. Now, it’s a staple at our gatherings, a dish that’s simple to make but full of heart and comfort.
Servings, Preparation and Cooking Time
Servings: 8
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Ingredients
- 4 large sweet potatoes, peeled and cubed
- ¼ cup coconut milk
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Salt to taste
For the Pecan Topping:
- 1 cup pecans, chopped
- 2 cups of mini marshmallows
- ½ cup gluten-free oat flour
- ⅓ cup coconut sugar (or brown sugar)
- ¼ cup melted butter or coconut oil
How to Make Gluten-Free Sweet Potato Casserole
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish and set it aside.
- Prepare the Sweet Potatoes: Place the cubed sweet potatoes in a large pot of water. Bring to a boil and cook for 15-20 minutes or until tender. Drain well and transfer to a mixing bowl.
- Mash the Sweet Potatoes: Using a potato masher or fork, mash the sweet potatoes until smooth. Add in the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mix until all ingredients are well incorporated and creamy.
- Prepare the Topping: In a separate bowl, combine the chopped pecans, gluten-free oat flour, coconut sugar, and melted butter or coconut oil. Stir until the mixture resembles coarse crumbs.
- Assemble the Casserole: Spread the sweet potato mixture evenly into the prepared baking dish. Sprinkle the pecan mixture on top and marshmallow, covering the sweet potatoes.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden and crunchy.
- Serve Warm: Remove from the oven and allow the casserole to cool slightly before serving. Enjoy it while warm for the best flavor and texture.
Tips and Notes
- Classic Casserole Option: For a traditional touch, replace the pecan topping with mini marshmallows. Add them during the last 10 minutes of baking for a gooey, golden finish.
- Traditional Casserole Option: Swap the pecan topping for mini marshmallows. Add them in the last 10 minutes of baking for a gooey, nostalgic finish.
- Dairy-Free Option: Use coconut oil instead of butter, and coconut milk instead of regular milk to keep this recipe dairy-free.
- Serving Suggestions: Pair with roasted turkey, grilled chicken, or a hearty salad for a complete meal. It’s also delicious on its own!
This Gluten-Free Sweet Potato Casserole is the ultimate comfort food, combining creamy sweet potatoes with a nutty, crunchy topping that’s simply irresistible. It’s a crowd-pleaser perfect for holidays or any time you’re craving something cozy.
Gluten-Free Sweet Potato Casserole Recipe
This Gluten-Free Sweet Potato Casserole is an easy-to-make holiday favorite. Smooth, creamy sweet potatoes are paired with a cinnamon-spiced pecan topping, creating a cozy, comforting dish. It’s perfect for family gatherings, capturing the warmth and togetherness of the season in every bite.
Ingredients
- 4 large sweet potatoes, peeled and cubed
- ¼ cup coconut milk
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Salt to taste
For the Pecan Topping:
- 1 cup pecans, chopped
- 2 cups of mini marshmallows
- ½ cup gluten-free oat flour
- ⅓ cup coconut sugar (or brown sugar)
- ¼ cup melted butter or coconut oil
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish and set it aside.
- Prepare the Sweet Potatoes: Place the cubed sweet potatoes in a large pot of water. Bring to a boil and cook for 15-20 minutes or until tender. Drain well and transfer to a mixing bowl.
- Mash the Sweet Potatoes: Using a potato masher or fork, mash the sweet potatoes until smooth. Add in the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mix until all ingredients are well incorporated and creamy.
- Prepare the Topping: In a separate bowl, combine the chopped pecans, gluten-free oat flour, coconut sugar, and melted butter or coconut oil. Stir until the mixture resembles coarse crumbs.
- Assemble the Casserole: Spread the sweet potato mixture evenly into the prepared baking dish. Sprinkle the pecan mixture on top and marshmallow, covering the sweet potatoes.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden and crunchy.
- Serve Warm: Remove from the oven and allow the casserole to cool slightly before serving. Enjoy it while warm for the best flavor and texture.
Notes
- Classic Casserole Option: For a traditional touch, replace the pecan topping with mini marshmallows. Add them during the last 10 minutes of baking for a gooey, golden finish.
- Traditional Casserole Option: Swap the pecan topping for mini marshmallows. Add them in the last 10 minutes of baking for a gooey, nostalgic finish.
- Dairy-Free Option: Use coconut oil instead of butter, and coconut milk instead of regular milk to keep this recipe dairy-free.
- Serving Suggestions: Pair with roasted turkey, grilled chicken, or a hearty salad for a complete meal. It’s also delicious on its own!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 376Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 15mgSodium: 164mgCarbohydrates: 50gFiber: 5gSugar: 28gProtein: 4g
