Featured Comment
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!
I can see why this is one of your most popular recipes! It was fantastic! thank you so much for sharing this amazing recipe!
Want to try this for Thanksgiving next week, but wondering if I can use Almond flour for the flour as have a lot of it and it is gluten free. Anyone know? Sounds delicious???
Unfortunately almond flour won’t work in this recipe! It has very different properties than gluten-free 1:1 baking or all purpose flour. Sorry about that!
One amazing recipe! I made with a mix of Japanese sweet potato and American, omitted sugar and it was just amazingly good!
Thanks for the recipe!
Do you use canned or boxed coconut milk for this recipe?
I use canned coconut milk! Either will work great though.
Amazed by how much everyone enjoyed this when someone brought it to Thanksgiving.I can’t wait to wow my next guests!
This is our favorite sweet potato casserole ever!!! We make it every Thanksgiving. Thanks for a delicious recipe.
Yay! I’m happy it was a hit at your Thanksgiving! Thanks for the comment 🙂
Absolutely love this recipe! I made it gluten and dairy free. I used country crock plant butter. I will be making it every yr from now on. Thank you!
Great to know it worked with that kind of butter! I’m so glad you enjoyed it!
Delicious!
Hi! Planning on making this tomorrow, can I use coconut flour or bobs red mill gluten free 1 to 1 baking flour?
Thank you!
Coconut flour will not work! Bob’s Red Mill GF 1:1 Baking Flour will work great though!
Thank you so much for this recipe! My family loves it! I love how easy it is to make the sweet potatoes in the instant pot too! Have you ever tried to make regular mashed potatoes with this method before? Steaming whole and then peeling? I would love to know if it works well for those.
Tastes like the family recipe (containing gluten) my grandmother used to make. Your recipe was enjoyed by all at Thanksgiving! My husband requested I make it again – ASAP. Thank you!
I’m so happy to hear you liked it! Thanks for the comment 🙂
Hi there! Excited to try this recipe this Thanksgiving! I can’t use butter (kosher), so wondering if you would recommend a good butter alternative that would also crystalize, or if coconut oil is just as good? Thank you!!
Earth Balance buttery sticks or Miyoko’s Vegan Butter both work great. I like those because they still have a buttery taste but coconut oil will also work.
This was unbelievably good! I have celiac disease and wanted to make something everyone could enjoy, that didn’t taste gluten free. This will be my go-to dish!
I’m so happy you liked it! Thanks for the comment 🙂
My sister made this a few years ago and this is now out families favorite sweet potato casserole recipe!! Sooo delicious!!
I was wondering what the serving for this recipe?
Thank you so much for this recipe! My daughter has PKU so we will be leaving out the egg or using an egg replacer and we will make this dish with only the topping on half of it since she can’t have the nuts, but I’m happy that she’ll be able to have this with everyone else!
I hope she likes it! It will work totally fine with no egg!