There's something magical about the aroma of sweet potatoes baking with warm spices and a hint of sweetness. This Gluten-Free Sweet Potato Casserole is a must-have for holiday dinners or any special gathering. It's the perfect blend of creamy, spiced sweet potatoes topped with a crunchy, irresistible pecan topping that will have everyone asking for seconds.

I first discovered this dish when searching for a gluten-free option for a Thanksgiving classic. It’s since become a staple at our table, not just during the holidays but anytime we crave a comforting side dish. Ready to fall in love with this delectable recipe? Let’s dive in!

Why You’ll Love This Gluten-Free Sweet Potato Casserole

Prepare to meet your new favorite holiday side dish. This Gluten-Free Sweet Potato Casserole combines nostalgia with modern dietary needs in the most delicious way.

First, it's naturally gluten-free without sacrificing any of the flavors you love. Perfect for those with gluten sensitivities, it ensures everyone at your table can enjoy the meal worry-free.

Second, the combination of creamy sweet potatoes and crunchy pecans is unbeatable. The sweet and savory contrast, combined with a hint of spice, creates a symphony of flavors and textures in every bite.

It’s also surprisingly easy to make. With minimal prep and simple ingredients, this casserole can be whipped up even on a busy day.

Finally, this recipe is customizable to suit your preferences. Whether you want to tone down the sweetness or add a bit of flair with different spices, this casserole adapts beautifully. Let’s explore how to make it!

Ingredients Notes

The magic of this casserole lies in its carefully chosen ingredients. Each one plays a role in creating the perfect balance of flavors and textures.

Sweet Potatoes: These are the heart of the dish. Look for large, firm sweet potatoes with smooth skin. Their natural sweetness provides the perfect base, and their vibrant color makes the dish visually stunning.
Coconut Milk: Instead of dairy, I use full-fat coconut milk for a creamy texture and subtle richness. It complements the sweet potatoes beautifully while keeping the dish dairy-free.
Brown Sugar and Maple Syrup: This combination brings the ideal level of sweetness. The brown sugar adds depth, while the maple syrup offers a touch of caramel-like flavor.
Pecans: For the topping, pecans add crunch and a buttery richness that perfectly contrasts the creamy filling. Be sure to chop them coarsely for the best texture.
Spices: A mix of cinnamon, nutmeg, and a pinch of clove brings warmth and complexity to the dish. These spices highlight the natural sweetness of the potatoes.

You'll also need a medium-sized casserole dish and a potato masher or hand mixer to get the perfect creamy texture.

How to Make This Gluten-Free Sweet Potato Casserole

Making this casserole is as easy as pie – or, in this case, even easier! Let’s break it down step by step.

Prepare the Sweet Potatoes: Start by preheating your oven to 375°F (190°C). Peel and cube about 3 large sweet potatoes, then boil them in a large pot of salted water until tender, about 15-20 minutes. Drain well.
Mash the Potatoes: Transfer the cooked sweet potatoes to a large mixing bowl. Add coconut milk, brown sugar, maple syrup, and spices. Mash until smooth and creamy. For a lighter texture, you can use a hand mixer on low speed.
Assemble the Casserole: Spread the sweet potato mixture evenly into a greased casserole dish. Smooth the top with a spatula.
Make the Topping: In a small bowl, combine chopped pecans, gluten-free flour (or almond flour), more brown sugar, and a touch of melted butter or coconut oil. Sprinkle the topping evenly over the sweet potatoes.
Bake to Perfection: Bake the casserole for 25-30 minutes, or until the topping is golden and crispy. Let it cool slightly before serving.

The result? A golden, bubbly dish that will steal the spotlight at any table.

Storage Options

Leftovers of this casserole are just as delightful as the day it’s made! Here’s how to store it:

Refrigerator: Store in an airtight container for up to 4 days. To reheat, cover the dish with foil and warm in a 350°F oven for 15-20 minutes.
Freezer: For longer storage, freeze the fully baked casserole. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It will keep well for up to 3 months. Thaw in the refrigerator overnight before reheating.
Make-Ahead Tip: You can prepare the casserole up to the baking step a day in advance. Cover and refrigerate, then add the topping and bake just before serving.

Variations and Substitutions

This casserole is incredibly versatile. Here are a few ideas to make it your own:

Dairy-Free Twist: If you’re not a fan of coconut milk, use almond milk or oat milk for the mash. Just be sure to pick an unsweetened variety.
Nut-Free Option: Swap the pecans for gluten-free oats or sunflower seeds for a similar crunch without nuts.
Savory Version: For a less sweet casserole, reduce the sugar in the mash and add a sprinkle of smoked paprika to the topping.
Vegan Version: Use vegan butter or coconut oil in the topping, and double-check that all your ingredients are vegan-friendly.
Marshmallow Lovers: Add a layer of mini gluten-free marshmallows on top for a more traditional look. Bake until they puff up and turn golden.

Don’t be afraid to experiment. The beauty of this recipe lies in its adaptability!

Whether you’re serving this Gluten-Free Sweet Potato Casserole at a festive gathering or a cozy family dinner, it’s sure to be a hit. With its creamy texture, warm spices, and crunchy topping, this dish is comfort food at its best. Try it today, and let it become a new favorite in your recipe rotation!