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From Carol: “One of my favorite recipes ever! Seriously I could just eat this for dinner and be happy! ★★★★★”
From Kala: “My “normal” sweet potato casserole recipe was a copycat recipe from a large chain steakhouse. I decided to give Erin’s a spin this year instead; this will be my new casserole recipe! This was delicious, and I loved the spices added to the potatoes; the nutmeg gave them extra depth! ★★★★★”
From Tina: “I have been making this for the last several years. Everyone loves it and looks forward to it every year. Love it!! ★★★★★”
Why Try This Gluten-Free Sweet Potato Casserole
It isn’t Thanksgiving without sweet potato casserole! Years ago, I took a treasured Southern family recipe and made this gluten-free version. Of all my gluten-free Thanksgiving recipes, it has easily become my all-time favorite holiday side dish.
- The perfect crumble topping. I prefer this buttery, brown sugar pecan topping over the traditional marshmallow-topped recipe. The crunchy pecan topping paired with the smooth, creamy filling creates the perfect texture in every bite!
- Everyone loves it! I’ve found that if I don’t tell people it’s made with gluten-free flour, no one notices. This is always one of the most popular dishes at any holiday or Thanksgiving I’ve made it for.
- Make-ahead friendly. I love having dishes ready to go as much as possible before Thanksgiving Day! The filling and topping can be prepared up to 3 days ahead.
- Make it dairy-free or egg-free. I’ve made this recipe with both coconut oil and dairy-free butter, and both work well! It even works without the egg (just expect it to be a little softer since the egg isn’t there to help the filling bind together).
What You Need
Here are a few notes on some of the key ingredients to make this gluten-free sweet potato casserole. Jump to the recipe card below for the exact measurements.
- Sweet potatoes. Fresh sweet potatoes are a must for the best flavor and creamiest filling! I don’t recommend using canned sweet potatoes or yams. They tend to make the filling too soft.
- Milk. I use canned full-fat coconut milk for a richer, creamier filling. Definitely use the canned kind, not the carton variety! It also makes it easier to make the dish dairy-free. Whole milk works well, too, if you prefer to use dairy!
- Sugar. I tend to use regular sugar in recipes, but this is one where replacing the sugar with maple syrup works just as well! The syrup will add a slightly different flavor, while sugar will keep the taste closer to my family’s traditional recipe.
- Pecans. I love pecans in the brown sugar crumble topping. They add a nice crunch and mild nutty flavor that balances the sweetness of the side dish. Other nuts can work, but keep in mind some may add a stronger nutty flavor and change the texture a bit.
- Gluten-free flour. Any gluten-free measure-for-measure flour will work. I tend to use King Arthur. I don’t recommend almond flour, coconut flour, or other single-ingredient gluten-free flours because they’ll change the texture of the topping.
- Butter. I use butter because that’s how my family’s recipe was made, but I’ve also tested this with coconut oil and dairy-free butter. Both work well! For the topping, make sure the butter is softened, not melted, so you get that crumbly texture.
How to Make Gluten-Free Sweet Potato Casserole
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Cook the sweet potatoes. I like to use my Instant Pot to steam the sweet potatoes. It’s so easy and I feel like I get the most reliable results every time. You can also boil them on the stovetop!
Make the topping. Throw all of the topping ingredients in a bowl. You can either cut the butter in using a pastry cutter or work it in with your hands. I look for the mixture to become sandy, with pea-sized pieces of butter.
Erin’s Tip
How you steam the sweet potatoes is so important for creating a smooth filling that isn’t watery. Whether you use the instant pot or stovetop, I recommend keeping them whole and unpeeled. I’ve found if they’re cut into small pieces, the potatoes absorb too much water and make the filling runny.
Make the filling. I peel the sweet potatoes and add them to a mixing bowl with the remaining filling ingredients. You can use a stand or hand mixer to whip the filling until smooth and creamy.
Assemble and bake. Add the layers to the greased 9×13 and bake. I go by look and pull it from the oven when the topping turns golden brown and the filling starts bubbling. This usually takes 25-30 minutes.
Erin’s Tip
When making the sweet potato filling, I like to adjust it to taste. Depending on the size of the sweet potatoes, it may need a little more of something. I’ll add a little more salt, sugar, or even milk until I get the filling just right!
More Gluten-Free Thanksgiving Recipes
Gluten-Free Sweet Potato Casserole (Pecan Praline Topping!)
Ingredients
For the Filling:
- 3-4 large sweet potatoes
- 1/2 cup coconut milk or whole milk
- 1/3-1/2 cup granulated sugar or maple syrup
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 1 large egg
For the Topping:
- 1 1/4 cup chopped pecans
- 1/2 cup gluten-free measure-for-measure flour
- 1/2 cup light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/4 cup softened butter or coconut oil in solid form
Instructions
STEAM THE SWEET POTATOES
- In the INSTANT POT (preferred method): Place a rack in the instant pot and add 1 cup of water. Place the washed sweet potatoes on top of the rack. Cook on MANUAL (high pressure) for 15 minutes. Allow the sweet potatoes to natural release, until the valve drops on its own.
- On the STOVE TOP: Place the sweet potatoes (whole and unpeeled) in a large pot and covering with water. Cover with a lid and bring to a boil. Boil for 10 minutes. then puncture each sweet potatoes 3 times. Boil for another 20-30 minutes until cooked through.
- Meanwhile, preheat the oven to 350°F. Grease a 9×13 casserole dish. In a bowl, combine the pecans, flour, sugar, salt, and vanilla. Cut in the butter with a pastry cutter or mix with your hands until the mixture is sandy, with pea-sized chunks of butter. Set aside.
- Peel the sweet potatoes and add them to a bowl with with the other filling ingredients. Use a hand mixer to whip the sweet potatoes until smooth. Taste and add more salt, sugar or milk as needed. (You may need to adjust the consistency/flavor based on how big your sweet potatoes are.) Whip the sweet potatoes until they are creamy and completely smooth.
- Smooth the sweet potato filling into the prepared dish. Top with the pecan mixture. Bake for 25-30 minutes, until the top is golden and the sweet potatoes are bubbling. Let cool 10 minutes before serving. Enjoy!
Thank you so much for sharing all your wonderful recipes! I battle inflammation in my back so badly that I could hardly get out of bed on my one. I got sick of western medicine and turned to an awesome natural path to avoid surgery…. long story short, gluten free and dairy free. I can get out of bed on my own, I can put on my shoes and socks without trouble, I can bend over and touch my toes while standing and most of all… I can pick my 3 and 5 year old girls up!!!! Your recipes have made this transition for me so much easier!! Thank you!
This comment brought tears to my eyes! I’m so glad my recipes have been helpful. It’s amazing what food can do. I’m glad you found something to help your pain! Thank you!
Can I make this with canned yams? How many cups of sweet potato do you think you end up with? Not sure how many cans to use….
Hi Kirstin! I wouldn’t make this with canned yams. I don’t think the flavor/texture would be the same. Sorry about that!
Hi!
I have 30 people for Thanksgiving so anything I can make ahead and freeze is a life-saver. Does this freeze well?
Thanks!
Pam
Hi Pam! I haven’t tried freezing this ahead of time so I’m not sure! However, I have made this 2 days in advance and kept the topping in a seperate bag. I sprinkle the topping on just before baking and it works great. Good luck with your Thanksgiving for 30!
Can you replace the egg with anything? Thanks!
You can just leave the egg out! It will still be delicious!
Oh awesome! And which do you like using better, coconut oil or butter? Mine would be earth balance butter (vegan) as I am allergic to dairy. Thanks so much! Really excited to make this! I was thinking about adding some marshmallows to the topping 🙂
I am so wanting to make this for thanksgiving! But is there any replacement for the egg?? Thanks! 🙂
This recipe will be great without the egg! You can just leave it out 🙂
I’m a little confused. Are you using ALL of the sweet potatoes that you boiled initially?
I just tried this today on a Thanksgiving Pot Luck here at work. One of my co-workers made it and I was absolutely in heaven and asked for the recipe. I have never ever commented on a recipe, but this one is just fantastic!!! Can’t express how delicious it was.Thank you. I will be making one myself next weeek.
This recipe is fabulously delicious! My sister-in-law has a dairy allergy and I wanted be sensitive to her, so I made this recipe to test it out. My boys thought it was better than the traditional one I make and didn’t know it was gluten and dairy free. Thank you for helping us keep one of our favorite traditional Thanksgiving dishes on the table.
This is great to hear! I’m happy it will be on your table this year!
Is the coconut milk what you buy in the grocer’s dairy section – like plain ol’ unsweetened coconut milk? Can you sub unsweetened almond milk instead? (I have that on hand all the time). Thanks!
Yes you can substitute almond milk just fine! I buy canned coconut milk on Amazon and never use the boxed refrigerated kind. I like the brands Native Forest or Natural Value. You can also usually find it in the Asian food section or at Trader Joe’s!
Will refrigerated almond coconut milk work? That is all I have on hand.
Yes! In a lot of my recipes you can only used canned coconut milk, but this is one where you can use refrigerated almond or coconut milk. It’s just to thin the filling out slightly so it should work great!
The recipe looks great. I was wondering if you could sub almond milk for the coconut milk.
Yes that should work great!
I made this a couple weks ago and everyone LOVED it!! I LOVED it!! I ate the leftovers for breakfast, lunch and dinner the next day : ) The praline topping is perfect! I am loving your website so much! I’ve been gluten and dairy free for a year and half now and getting away from refined sugar for the past few months and your website has been so refreshing. Thanks for all you do! It really makes a difference in peoples’ lives.
What a lovely comment! Thanks so much! Glad you liked the sweet potatoes 🙂
I made this for Christmas dinner. SO YUMMY!
I’m so glad you liked it!
This was absolutely delicious! It was a HUGE hit at our Thanksgiving. I left out the maple syrup and only used a tbsp of brown sugar for the topping, and it was still the perfect amount of sweet!
I’m so glad you liked it!
We are making this too! I had pinned another recipe but I much prefers yours, of course. Wish we could be celebrating with you guys!
Hi there!
Thanks so much for posting!!! My boys are GFDF and I am making this now for Thursday!!
One thing – I think you left out WHEN to put the egg in!
Thanks again and Happy Thanksgiving!
Elizabeth in Atlanta
Thanks for pointing that out! You add it in with the mashed sweet potatoes 🙂 I’ll update the recipe!
Can you do this without the egg?
Yes this would work great without the egg! You can easily leave it out.