Gluten-Free Sweet Potato Casserole with Pecan Topping

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Gluten-Free Sweet Potato Casserole with Pecan Topping

Enjoy this delicious and gluten-free sweet potato casserole with a sweet pecan and brown sugar streusel topping. The warm creamy potatoes and crunchy topping make this recipe a crowd-pleasing Thanksgiving and holiday treat!

Prep Time45

Cook Time35

Total Time1 20

Course: Side Dish

Cuisine: American

Keyword: sweet potato casserole, Thanksgiving

Servings: servings

Calories: 431kcal

Author: Jenny Levine Finke

Equipment

1 baking sheet with foil or parchment paper
1 large mixing bowl
1 small mixing bowl
1 potato masher/ricer
1 9x13 casserole dish

Ingredients

For the sweet potato filling

3-4 sweet potatoes (large) approximately 2 lbs
½ cup milk dairy-free milk ok
¼ cup butter or non-dairy butter
2 large eggs
1/3 cup pure maple syrup or ¼ cup brown sugar - see notes
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon ground cinnamon

For the crumb topping:

1 cup brown sugar
½ cup gluten-free flour see notes
¼ cup butter use vegan butter or shortening if dairy-free, cut into pieces
¾ cup pecans chopped

Instructions

Peel the sweet potatoes, then cut them into 2-3-inch pieces. Either roast, steam, or boil them until they are fork-tender.
To roast them, place them on a baking sheet lined with parchment paper, drizzle them with a tablespoon of oil, and season to taste with salt—roast at 375° for about 25 to 30 minutes or until fork tender.
To steam them, place the cut potatoes in a large pan with a steamer basket and 2 inches of water in the bottom. Heat water to a boil and steam the potatoes until they are fork-tender—about 20 to 30 minutes.
To boil them, place the potatoes in a pot of cold water. Bring the water to a boil. Simmer the potatoes until tender. Carefully drain the water.
Once your potatoes are tender and ready to be mashed, preheat your oven to 350°F and lightly grease a 9x13" casserole dish. Set it aside.
Mash the room-temperature sweet potatoes, butter, and milk in a large bowl using a potato masher or ricer. Alternatively, you can put the sweet potatoes in the food processor and pulse until smooth, or use a hand-held electric mixer or immersion blender to blend the potatoes.
Add the eggs, maple syrup or brown sugar, vanilla extract, cinnamon, and salt and mix until smooth. Spread the sweet potato mixture in the prepared casserole dish.
Mix the brown sugar and gluten-free flour in a small bowl to create the crumb topping. Rub the butter pieces into the flour and sugar until you have pea-sized crumbs. Mix in the chopped pecans with the crumb mixture. Evenly spread the crumb topping on top of the sweet potato filling.
Bake the sweet potato casserole in the preheated oven for 30-35 minutes until the casserole is hot, and the crumb topping is golden brown and crisp. Keep warm until ready to serve or serve immediately.

Notes

Gluten-Free Flour: Use a 1-to-1 gluten-free flour that contains xanthan gum, like Bob's Red Mill 1-to-1 Gluten-Free Flour.

Roast, Steam, or Boil the Sweet Potatoes - Which Is Better? Roasting enhances the flavor, but steaming or boiling your sweet potatoes works well if you don't have oven space to spare. Steaming or boiling potatoes will offer a softer potato filling.

Maple Syrup vs. Brown Sugar: I used maple syrup to add flavor and sweetness to the sweet potatoes, saving the brown sugar for the crumb topping. Sweet potatoes are naturally sweet, and maple syrup will bring out their sweetness.

Butter Alternatives: I always recommend using butter because it tastes better. Vegetable oil, coconut oil, dairy-free butter, or butter works great in filling, and either butter, vegan butter, or shortening will work great in the crumb topping.

Milk Alternatives: You can use whole or skim milk, or to make it dairy-free, use almond, soy, cashew, or coconut milk.

Vegan Alternatives: To make a vegan sweet potato casserole, use vegan butter, and dairy-free milk, and omit the eggs. There's no need to use an egg replacer; instead, leave out the eggs altogether. However, the sweet potato casserole will be denser without eggs since the eggs help the filling set like a pie.

Nut-Free Alternative: To make the pecan crumble nut-free, omit the nuts. If you'd like to add texture to the crumb topping, use pumpkin seeds instead (optional). You can buy some great gluten-free nut brands at the store, but if you're looking for certified gluten-free nuts, I highly recommend shopping at Nuts.com. Use my link to activate a $10 off coupon.

Marshmallow Topping Alternative: Many traditional sweet potato casseroles are topped with mini marshmallows vs. a sweet pecan streusel. You can add the marshmallows instead of the pecan topping. Not all marshmallows are gluten-free, and most mainstream brands are made with pork gelatin. Please note that vegan marshmallows don't melt and may burn more quickly than regular marshmallows.

Leftovers: Refrigerate leftovers in an airtight container or cover the baking dish with plastic wrap. The sweet potato casserole will taste good for 4-5 days after you make it. You can also make this recipe a day ahead of time and reheat it in the oven on Thanksgiving Day.

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