This Gluten Free Sweet Potato Casserole is the perfect dish for the holidays. It’s naturally sweetened with maple syrup and has some coconut milk for creaminess, making it an option for dessert or dinner. Serve it on the family table for an easy take on classic comfort food.
Oh Thanksgiving. The holiday of food. And what Thanksgiving table is complete without Gluten Free Sweet Potato Casserole? Not one I want to be sitting at.
Let’s get straight to the recipe, shall we?
How to Roast Sweet Potatoes
The first step is to roast the sweet potatoes. I prefer this to boiling as it gives the sweet potatoes a little carmelization on them. You don’t want too much otherwise they won’t blend together well, but a little is nice in the dish.
Halve the sweet potatoes, then cover them in oil. I prefer avocado oil and is has less of a distinct flavor than olive oil, but either will do. Put them in the 400 degree F oven and roast them for 45 minutes, until a fork or knife easily pierces all the way through the potato. They’ll look like the picture on the right, below.
Now onto the rest of the recipe.
How to Make Gluten Free Sweet Potato Casserole Topping
While the potatoes are cooking, prep the baking dish and prepare the topping. Take a little bit of butter and spread a very thin layer onto the baking dish. Set the dish aside, then move on to the topping. Combine all of the topping ingredients in a bowl and mix together with a wooden spoon. Pretty easy, right?
How to Make Gluten Free Sweet Potato Casserole
Once the sweet potatoes are done cooking, take the oven temperature down to 375 degrees F. Set the potatoes aside to cool while you combine the rest of the sweet potato mixture into the bowl of a stand mixer and stir everything together with the whisk attachment. You can also use a hand mixer and large bowl if you don’t have a stand mixer.
Now to add in the potatoes to finish the mixture. Once the potatoes have cooled a bit, peel the skins off each potato half. These should come off easily by peeling them with your hands, as in the photo below.
After all the skins are off dump the flesh into the bowl and whisk together until the mixture is smooth. Then you’ll assemble the casserole.
How to Assemble Gluten Free Sweet Potato Casserole
Using a rubber spatula, scoop the sweet potato mixture into the baking dish and spread it in an even layer. Do the same with the topping, then pop the dish in the oven for 35 minutes.
If you’re oven heats unevenly – which is pretty normal, most are warmer toward the back of the oven – check the dish after about 20 minutes to see if it’s browning evenly. If not, turn the dish around 180 degrees and let it cook that way for the remaining time. You want it to look like the last picture on the right, below.
Check the dish once again after the timer goes off to make sure it’s browned enough to your liking. If not, stick it in for another 5 or so minutes. Otherwise, it’s done and ready to serve!
One thing to note about this recipe: it makes a lot of topping. Each bite will be about half topping, half sweet potato. I like it that way, but I realize not everyone does. If you like less topping, simply cut the topping ingredients in half and cook as written in the recipe.
In need of other recipes to serve at your holiday gathering? I’ve got several ideas for you:
– How to make an Awesome Gluten Free Cheese Board
– Gluten Free Sausage, Apple, & Dried Cranberry Stuffing
– Oven Roasted Kabocha Squash Soup with Coconut Milk
– Baked Apples with Ginger, Dates, and Pecans
– Crustless Banana Cream Pie Cups
If you try this Gluten Free Sweet Potato Casserole recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. It totally makes my day to hear how a recipe worked out for you.
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Recipe for Gluten Free Sweet Potato Casserole
Gluten Free Sweet Potato Casserole
Sweet Potato Mixture:
- 3 lbs sweet potatoes
- 1/2 tbsp oil avocado or olive
- 1/4 cup butter softened
- 1/4 tsp vanilla extract
- 1/4 cup maple syrup
- 1/4 tsp kosher salt
- 1/4 cup full fat coconut milk
- 1 extra large egg
- 2.5 cup gluten free oats
- 1/3 cup almond meal or flour, fine
- 1/3 cup shredded coconut unsweetened
- 2/3 cup pecans chopped
- 1/2 cup maple syrup
- 1/3 cup butter melted
- 1.5 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- A sharp knife
- A cutting board
- A sheet pan
- Parchment paper
- Measuring spoons
- A 9x13 dish (or similar size dish)
- A large bowl
- Measuring cups
- A liquid measuring cup
- A wooden spoon
- A stand mixer (or hand mixer and large bowl)
- A rubber spatula
Preheat the oven to 400 degrees F.
Cut the potatoes in half length-wise on a cutting board with a large sharp knife . Take out a sheet pan and place a piece of parchment paper on it, covering the surface. Place the halved potatoes on the sheet pan, flesh side up.
Measure out the oil with a measuring spoon and pour a small amount onto each potato half, until the measuring spoon is empty. Using your hands, coat each potato half with the oil, both skin side and flesh side.
Place the potato halves flesh side down on the sheet pan and cook in the oven for 45 minutes, until a fork or knife inserted into each potato goes in without resistance.
While potatoes are cooking, take out a 9x13 (or similar size) dish and give it a thin coat of butter. Set aside.
Next make the topping. Combine the ingredients for the topping into a large bowl, measuring the right amount with measuring cups and spoons, and mix with a wooden spoon until well combined. Set aside.
Once potatoes are done cooking, take them out of the oven and let sit for a couple minutes to cool. As they cool, start preparing the rest of the potato mixture. Turn the oven temperature down to 375 degrees F.
In the bowl of a stand mixer (or in a large bowl if using a hand mixer), measure out and combine the remaining ingredients from the sweet potato mixture list with the whisk attachment (or a hand mixer).
Once the potatoes have cooled enough to touch, peel the skins off using your hands. They should peel easily if they are cooked all the way through.
Place the peeled potato pieces in the bowl of the stand mixer and whisk everything together until there are no lumps of potato left.
Scoop the sweet potato mixture into the 9x13 dish with a rubber spatula and spread into an even layer.
Spoon the topping onto the sweet potato mixture with a wooden spoon and spread that into an even layer as well. Place the baking dish into the over and cook for 35 minutes. The dish is done when the topping is golden brown on top.
- This recipe makes a lot of topping. It ends up being about half topping, half sweet potato per bite. If you like less topping, cut the topping ingredients in half and follow the directions as written.
- If your oven is hotter in the back, you may need to rotate the dish 180 degrees after about 20 minutes to ensure even browning of the topping.