Sweet, nutty, and full of rich flavor, gluten-free sweet potato casserole is a healthier (but no less delicious) twist on a classic holiday favorite! It’s easy to make with simple kitchen staples and perfect for meal prep or last-minute baking.
Quick Look at the Recipe
- 🍽️ Flavor: Sweet and nutty topping balance rich, creamy sweet potatoes
- ⏱️ Prep Time: 15 minutes
- 🔥 Cook Time: 1 1/2 hours
- 🕒 Ready In: 1 hour and 45 minutes
- 👥 Servings: 8 people
- 🥣 Main Ingredients: Sweet potatoes, pecans, almond flour, coconut milk, coconut sugar
- 📖 Dietary Info: Gluten-free, dairy-free, egg-free, vegan, refined sugar-free
- ❄️ Freezer Friendly: Yes, see notes below for my best tips.
- 👩🍳 Tip: The combination of almond and oat flour gives the topping a rich, nutty flavor and perfect crunch. No one will ever guess it’s gluten-free!
So Good, There’s Never Enough
Growing up, my mom’s sweet potato casserole was always my favorite holiday side dish. I loved the rich, creamy potato filling perfectly balanced with the sweet, candied topping!
When I got married, I wanted to share this tradition with my husband, so I created a healthier, allergy-friendly version of my mom’s recipe. He loved it, and it quickly became such a hit I could never make enough! One year, to guarantee leftovers, I took half of the casserole to the Thanksgiving gathering, and we ate the other half at home afterwards.
What Makes this Healthy Sweet Potato Casserole Special?
- Incredibly rich, nutty and creamy flavor that makes this a holiday tradition!
- Healthier recipe made with no refined sugar. I promise, you won’t miss the marshmallows one bit!
- Allergy-friendly holiday side but no one will ever guess.
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, you’ll roast the sweet potatoes. Preheat your oven to 400 degrees and place the sweet potatoes on a baking sheet. Using a fork, poke a few holes on each side of the potatoes.
Bake the potatoes for 45 minutes to 1 hour, or until they’re soft all the way through. Take them out of the oven and reduce the temperature to 350 degrees.
Step 2: While the sweet potatoes are baking, you can prepare the topping. Add the almond flour, pecans, coconut sugar, and coconut oil to a medium bowl and stir to combine. Then set the mixture aside.
Chef’s tip: Roasting the sweet potatoes instead of boiling brings out the potatoes sweet flavor and helps achieve a rich, creamy texture that isn’t watery.
Step 3: Once the sweet potatoes are done baking, remove the skins and place them in a mixing bowl. Mash the potatoes until they are an even consistency and stir in the coconut milk, coconut sugar, coconut oil, and salt.
Step 4: Then place the sweet potato mixture in an 8″ x 8″ glass baking dish and sprinkle the topping over it. Bake at 350 degrees for 30 minutes or until the topping is golden. Enjoy!
If you’re looking for more gluten-free holiday sides, check out my apple cranberry chutney and festive roasted butternut squash and Brussels sprouts!
Prep In Advance
Chef’s Tip: This is one of the best recipes to prepare ahead of time! In fact, I almost never make it the same day I’m planning to serve it.
To make in advance, prepare both the filling and topping. Place the filling and topping in the fridge separately in airtight containers for up to 5 days.
When you’re ready to bake, sprinkle the topping over the filling, and let it come to room temperature as the oven preheats. Then bake as usual.
How to Freeze
If you would like to prepare it even further in advance, you can freeze the filling and topping separately for up to 3 months.
When you’re ready to bake it, let it thaw in the fridge and then sprinkle the topping over the filling. As the oven preheats, let the casserole come to room temperature, and then bake as usual.
While you can freeze the casserole already fully baked, the topping will lose its crispy texture, so this is not recommended.
Violet’s Tips for Serving
Not only is casserole a classic holiday side, but it makes a delicious fall potluck dish! It’s been one of my go-to recipes for fall events for years, and it’s always a huge hit.
FAQs
Leftover sweet potato casserole can be stored in an airtight container in the fridge for up to 5 days. When you’re ready to eat it, reheat in the oven for best results.
Most sweet potato casserole recipes contain gluten in the topping, but this recipe uses an almond flour topping instead.
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
Gluten-Free Sweet Potato Casserole
Equipment
Ingredients
- 4 medium sweet potatoes
- 1/2 cup full-fat canned coconut milk
- 1/2 cup chopped pecans
- 1/2 cup coconut sugar divided
- 1/3 cup almond flour
- 1/4 cup + 3 tablespoons coconut oil divided
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400 degrees.
- Place the sweet potatoes on a baking sheet, and, using a fork, poke a few holes on each side of the potatoes.4 medium sweet potatoes
- Bake the potatoes for 45 minutes to 1 hour, or until they're soft all the way through. Take them out of the oven and reduce the temperature to 350 degrees.
- While the sweet potatoes are baking, prepare the topping. Add the almond flour, pecans, 1/4 cup coconut sugar, and 3 tablespoons coconut oil to a medium bowl and stir to combine. Then set the mixture aside.1/2 cup chopped pecans, 1/2 cup coconut sugar, 1/3 cup almond flour, 1/4 cup + 3 tablespoons coconut oil
- Once the sweet potatoes are done baking, remove the skins and place them in a mixing bowl.
- Mash the potatoes until they are an even consistency and add 1/4 cup coconut sugar, 1/4 cup coconut oil, coconut milk and salt to the bowl. Stir to combine.1/2 cup full-fat canned coconut milk, 1/2 cup coconut sugar, 1/4 cup + 3 tablespoons coconut oil, 1/2 teaspoon salt
- Place the sweet potato mixture in an 8" x 8" glass baking dish and sprinkle the topping over it.
- Bake at 350 degrees for 30 minutes or until the topping is golden.
Notes
Substitutions:
- Coconut sugar – substitute sucanat or brown sugar
- Coconut oil – substitute butter
- Full-fat canned coconut milk – substitute whole milk
Prep in Advance
- Prepare both the filling and topping. Place the filling and topping in the fridge separately in airtight containers for up to 5 days.
- When you’re ready to bake, sprinkle the topping over the filling, and let it come to room temperature as the oven preheats. Then bake as usual.
Freeze
- Freeze the filling and topping separately for up to 3 months.
- Before baking, let thaw in the fridge and then sprinkle the topping over the filling. As the oven preheats, let the casserole come to room temperature, and then bake as usual.
- It’s not recommended to freeze the casserole already fully baked as this will cause the topping to lose its crispiness.
Nutrition
If you tried this healthy sweet potato casserole, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
This is my absolute favorite fall side, and it’s always a crowd-pleaser. If you make it, I know you’ll be hooked!