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Gluten Free Sweet Potato Casserole Recipe

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This gluten-free sweet potato casserole recipe combines creamy sweet potatoes, a crunchy topping, and comforting flavors. Perfect for Thanksgiving or any special occasion, this dish is simple to prepare and sure to delight your guests.

Ingredients

Scale
  • 4 cups mashed sweet potatoes (about 4 medium sweet potatoes)
  • 2 large eggs
  • 1/4 cup almond milk (or milk of choice)
  • 1/4 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

For the Topping:

  • 1/2 cup gluten-free oats or almond flour
  • 1/3 cup chopped pecans
  • 1/4 cup brown sugar
  • 2 tbsp melted coconut oil (or butter)

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  • Boil or bake sweet potatoes until soft, then mash them until smooth.
  • In a large bowl, mix the mashed sweet potatoes with eggs, almond milk, maple syrup, vanilla, cinnamon, nutmeg, and salt until combined.
  • Spread the sweet potato mixture evenly in the prepared baking dish.
  • In a separate bowl, combine oats or almond flour, chopped pecans, brown sugar, and melted coconut oil to make the topping.
  • Sprinkle the topping over the sweet potato mixture.
  • Bake for 25-30 minutes, or until the top is golden and slightly crispy.
  • Let cool for a few minutes before serving.

Notes

  • Substitute almond milk with any milk of your choice.
  • For a nut-free version, omit pecans or use seeds like pumpkin seeds.
  • Make ahead by preparing the casserole up to 24 hours in advance and refrigerating it. Bake just before serving.

Nutrition

Find it online: https://cookingwithsandra.com/gluten-free-sweet-potato-casserole-recipe/