Gluten-Free Sweet Potato Casserole with Pecan Crumble
Gluten-free sweet potato casserole is a wheat-free version of the classic Southern holiday recipe.
Servings 12
Calories 394kcal
Ingredients
For the filling
- 4 cups mashed sweet potatoes
- 1 cup brown sugar you can also use coconut sugar in the filling
- 2 eggs lightly beaten
- 1 tsp vanilla extract
- 1/2 cup whole milk or unsweetened almond milk I use almond milk
- 1/2 cup butter melted
For the topping
- 1/2 cup brown sugar
- 1/3 cup King Arthur all-purpose gluten-free flour
- 1/3 cup butter melted
- 2 cups chopped raw pecans
Instructions
- 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 the filling starts bubbling and topping is lightly browned.
Notes
- You can cook your sweet potatoes in advance. The quickest way to get them soft enough to mash is by steaming them on the stove or in an Instant Pot.
- You could also peel the sweet potatoes, bake them in a 400-degree oven for about an hour, and then mash.
- If you’re short on time, you can also use canned sweet potatoes or yams. Just make sure they are packed in water and properly drained.
- Feel free to adjust the sweetness to your taste preference. This is a sweet casserole that can double as dessert!
Nutrition
Calories: 394kcal | Carbohydrates: 41g | Protein: 4g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 169mg | Potassium: 268mg | Fiber: 3g | Sugar: 29g | Vitamin A: 6732IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg