You are going to LOVE this Gluten Free Sweet Potato Casserole! We make it every year for Thanksgiving, but it pairs perfectly as a side dish for any fall inspired meal. It's light, fluffy, and topped with crispy candied pecans!
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🍴 Ingredient Notes
- Mashed Sweet Potato - About 4 medium sized sweet potato! You can bake or steam them.
- Egg - If you're vegan, you can skip the egg! I just love how it adds to the texture of sweet potato, but it's not necessary.
- Coconut Milk - I love using unsweetened vanilla coconut milk, but plain will work too!
- Cinnamon - Ceylon cinnamon is my favorite!
- Raw Pecans - Measure before you chop them!
- Coconut Sugar - If you're sugar free, you can sub with Lakanto Monkfruit!
- Melted Coconut Oil - I haven't tested with other oils, but melted butter or ghee should work too!
🍴 Step by Step Instructions
Sweet Potato Mash
- Start by preparing your sweet potato. Personally, I love baking my sweet potato because it's quick and easy! (No peeling required.) You can also peel, and steam your sweet potato.
- Once it's cooked, let it cool to room temperature. You can even prepare them the night before!
- Measure out 3 cups, and add it to a large mixing bowl.
- Next add your coconut milk, egg, cinnamon, and salt. Use a hand mixer to blend until it's light and fluffy.
- Pour your sweet potato mixture into a pie dish or small casserole dish. Use a spatula or the back of a spoon to even out the top. Set aside while you prepare the pecan topping.
Candied Pecan Crumble
- Pour the pecans on a large cutting board and roughly chop. Add them to a small mixing bowl.
- Next, pour your melted coconut oil, cinnamon, coconut sugar, and salt into the bowl. Stir until they're evenly coated.
- Pour an even layer of the candied pecans on top of the sweet potato mash. Bake at 350 degrees for 15 minutes with tin foil covering the top. Remove the tin foil and bake for an additional 15 minutes.
- Serve warm! If you make it ahead of time, pop it in the oven at 350 for about 5-10 minutes to warm up. Enjoy!
Sweet Potato Tips
- I recommend making your sweet potatoes ahead of time so they have plenty of time to cool. Place your sweet potatoes on a pan or parchment paper, and bake at 400 degrees for about 40-50 minutes. You’ll know they’re done when you can easily stick a fork in them. Baking is my favorite way to make them because it’s an easy way to meal prep extras for later!
- The second way you can make mashed sweet potato is by peeling the potatoes, chopping them into small chunks, and steaming them until they become tender! It usually takes a little less time to cook, but I’m not a huge fan of peeling potatoes.
- Once you have your sweet potatoes baked to perfection, let them cool to room temperature. Peel off the skin, add them to your mixing bowl, and whip them with hand mixer or handheld potato masher.
- If you steamed them, you wont have to peel the skin, just add them directly to your bowl to cool. From there, you can measure out how much you need!
Frequently Asked Questions
The egg helps to bind the casserole together while still maintaining a light and airy texture.
Yes! You can freeze whatever is leftover for up to a couple months! Make sure it's in a freezer safe container with an air tight lid. To reheat, let it defrost out on the counter or in the refrigerator first. Then bake in the oven at 350 degrees until it's warmed up! You can also microwave, but it makes the pecans a little soggy.
Yes! In fact, I recommend it. Personally I like making my sweet potato ahead of time so I can meal prep some extras. You only need about 3 cups for this recipe, so whatever is leftover you can use throughout the week! Also, when sweet potato is cooked AND cooled, it increases the resistant starch. (Which is great for your gut!)
Yes! The egg does add a nice texture, but it's not necessary. If you're vegan or have an allergy to eggs you can certainly skip this step.
How to store and reheat leftovers
Store leftovers in an airtight glass container in the refrigerator for up to five days! To reheat, just pop it in the oven at 350 degrees for about 10 minutes.
You can also freeze leftovers for up to a couple months! Make sure it's in a freezer safe container with an airtight lid.
To reheat, let it defrost out on the counter or in the refrigerator first. Then bake in the oven at 350 degrees until it's warmed up! You can also microwave, but it makes the pecans a little soggy.
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After you make this Gluten Free Sweet Potato Casserole, make sure to leave a comment & rate the recipe!
Recipe
Gluten Free Sweet Potato Casserole
Equipment
- Glass or Ceramic Baking Dish
Ingredients
Sweet Potato
- 3 Cups Mashed Sweet Potato About 4 medium sized sweet potato! You can bake or steam them.
- 1 Egg
- 1 Cup Coconut Milk I love using unsweetened vanilla coconut milk, but plain will work too!
- 1+½ Teaspoons Cinnamon
- ½ Teaspoon Salt
Pecan Crumble
- 1+½ Cups Raw Pecans, Roughly Chopped Measure before you chop them!
- 1 Tablespoon Coconut Sugar
- 1 Tablespoon Melted Coconut Oil
- ½ Teaspoon Cinnamon
- ½ Teaspoon Salt
Instructions
Sweet Potato Mash
- Start by preparing your sweet potato. Personally, I love baking my sweet potato because it's quick and easy! (No peeling required.) You can also peel, and steam your sweet potato.
- Once it's cooked, let it cool to room temperature. You can even prepare them the night before!
- Measure out 3 cups, and add it to a large mixing bowl.
- Next add your coconut milk, egg, cinnamon, and salt. Use a hand mixer to blend until it's light and fluffy.
- Pour your sweet potato mixture into a pie dish or small casserole dish. Use a spatula or the back of a spoon to even out the top. Set aside while you prepare the pecan topping.
Candied Pecan Crumble
- Pour the pecans on a large cutting board and roughly chop. Add them to a small mixing bowl.
- Next, pour your melted coconut oil, cinnamon, coconut sugar, and salt into the bowl. Stir until they're evenly coated.
- Pour an even layer of the candied pecans on top of the sweet potato mash. Bake at 350 degrees for 15 minutes with tin foil covering the top. Remove the tin foil and bake for an additional 15 minutes.
- Serve warm! If you make it ahead of time, pop it in the oven at 350 for about 5-10 minutes to warm up. Enjoy!
Notes
Sweet Potato Tips
- I recommend making your sweet potatoes ahead of time so they have plenty of time to cool. Place your sweet potatoes on a pan or parchment paper, and bake at 400 degrees for about 40-50 minutes. You’ll know they’re done when you can easily stick a fork in them. Baking is my favorite way to make them because it’s an easy way to meal prep extras for later!
- The second way you can make mashed sweet potato is by peeling the potatoes, chopping them into small chunks, and steaming them until they become tender! It usually takes a little less time to cook, but I’m not a huge fan of peeling potatoes.
- Once you have your sweet potatoes baked to perfection, let them cool to room temperature. Peel off the skin, add them to your mixing bowl, and whip them with hand mixer or handheld potato masher.
- If you steamed them, you wont have to peel the skin, just add them directly to your bowl to cool. From there, you can measure out how much you need!
Nutrition
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