Gluten Free Sweet Potato Casserole Recipe
This Gluten-Free Sweet Potato Casserole is a mouthwatering blend of creamy sweet potatoes and a nutty pecan topping. A must-have dish for gluten-free holiday tables, it's naturally sweetened and packed with flavor. Easy to make and always a crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 medium sweet potatoes
- 1/3 cup unsweetened almond milk (or milk of choice)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Topping Ingredients:
- 1/2 cup chopped pecans
- 2 tbsp almond flour (or gluten-free flour)
- 2 tbsp coconut sugar (or brown sugar)
- 2 tbsp melted coconut oil (or butter)
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Boil sweet potatoes until tender, peel, and mash in a bowl.
- Mix mashed sweet potatoes with almond milk, maple syrup, vanilla, cinnamon, nutmeg, and salt. Spread in the prepared dish.
- In a separate bowl, mix pecans, almond flour, coconut sugar, and melted coconut oil for the topping.
- Sprinkle the topping over the sweet potato mixture.
- Bake for 25-30 minutes or until topping is golden and crisp.
- Let cool slightly before serving.
Notes
- For added crunch, sprinkle extra pecans on top.
- Substitute coconut oil with butter if not strictly dairy-free.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 230
- Sugar: 10g
- Sodium: 85mg