Gluten-Free Sweet Potato Casserole

Gluten-free sweet potato casserole is a wheat-free version of a classic holiday recipe for sweet potato casserole. 

Sweet potato casserole is one of my favorite holiday side dishes.  I’ve given it a gluten-free makeover and it turned out amazing! It’s the perfect side dish to serve with a Thanksgiving meal, or really, any time of the year. It’s delicious along side homemade cranberry sauce!

I hope you love this gluten-free sweet potato casserole recipe!

Southern Sweet Potato Casserole (Gluten-Free)

Ingredients:
For the filling:
4 cups mashed sweet potatoes
1 cup coconut sugar
2 eggs, lightly beaten
1 tsp vanilla extract
1/2 cup whole milk or unsweetened almond milk (I use almond milk)
1/2 cup grassfed butter, melted

For the topping:
1/2 cup brown sugar
1/3 cup King Arthur all-purpose gluten-free flour
1/3 cup grassfed butter, melted
2 cups chopped raw pecans

Directions:
Preheat oven to 350 degrees F.  Combine all filling ingredients in a large bowl.  Pour into a buttered 2 quart casserole dish.  Mix topping ingredients until well combined and spread on top of the filling.  Bake for 30-40 minutes until filling starts bubbling and topping is lightly browned.

Gluten-Free Sweet Potato Casserole

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Prep Time 10 mins Cook Time 40 mins Total Time 0:50

Serves 8-10

Ingredients

For the filling

• 4 cups mashed sweet potatoes
• 1 cup coconut sugar
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
• 1/2 cup whole milk or unsweetened almond milk (I use almond milk)
• 1/2 cup grassfed butter, melted

For the topping

• 1/2 cup brown sugar
• 1/3 cup King Arthur all-purpose gluten-free flour
• 1/3 cup grassfed butter, melted
• 2 cups chopped raw pecans

Directions

Preheat oven to 350 degrees F.  Combine all filling ingredients in a large bowl.  Pour into a buttered 2 quart casserole dish.  Mix topping ingredients until well combined and spread on top of the filling.  Bake for 30-40 minutes until filling starts bubbling and topping is lightly browned.

by Amee Livingston

Recipe Notes

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