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
