Gluten-Free Sweet Potato Casserole

5 from 3 votes

My Gluten-Free Sweet Potato Casserole is a lightened up version of a classic Thanksgiving side dish. You won't miss the marshmallow topping in this tasty dish! Creamy, fluffy sweet potatoes are baked to perfection and topped with a crumbly oatmeal pecan streusel. This healthy dish can easily be made dairy free, nut free, and vegan too.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Side Dish

Cuisine: American

Servings:

Calories: 244kcal

Author: Dr. Sonali Ruder

Equipment

Ingredients

Sweet Potatoes:

3 ½ pounds sweet potatoes (about 6 medium)
1 large egg or flax egg
¼ cup maple syrup
¾ cup milk, any type (can use dairy-free milk like almond or oat milk)
1 tablespoons vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon allspice
¼ teaspoon kosher salt

Topping:

¼ cup certified gluten-free oats
¼ cup gluten-free 1:1 baking flour
¼ cup chopped pecans
2 tablespoons brown sugar
2 tablespoons melted butter or coconut oil

Instructions

Bake the sweet potatoes in the oven at 400F for 40-45 minutes until soft. Alternatively, you can bake the sweet potatoes in the air fryer or microwave them. Scoop out the flesh into a large mixing bowl. Lower the oven to 350°F.
Add the egg, maple syrup, milk, vanilla, cinnamon, nutmeg, allspice, and salt to the sweet potatoes. Mix with a hand mixer or whisk until smooth. Transfer the mixture to a baking dish and smooth out the top.
To make the topping, mix the oats, flour, pecans, and brown sugar together in bowl. Stir in the melted butter and mix until crumbly. Scatter the topping evenly over the sweet potatoes.
Bake the sweet potato casserole for 30 minutes until the filling is hot and the topping is browned. Let cool 10 minutes before serving.

Notes

To make this recipe vegan, use coconut oil instead of butter in the topping. In the filling, use a nondairy milk like almond milk, oat milk or coconut milk. Instead of an egg, use a flax egg. To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes then use it in the recipe as a substitute for 1 egg.
To make this recipe nut free, leave out the pecans from the topping
This sweet potato casserole can be made up to 3 months in advance and frozen. Make the filling and assemble it in a baking dish. Then wrap it securely with plastic wrap and foil and place it in the freezer. Make the topping and freeze it separately from the filling. Then, when you're ready to cook the dish, let it thaw in the fridge overnight. Then, spread the topping over the filling and bake it in the oven until done.

Nutrition