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 so easy to make and sure to become a new holiday meal tradition.
My mom’s sweet potato casserole has always been my all-time favorite Thanksgiving or Christmas side dish. I love the rich sweet potato filling perfectly balanced with the delicious candied topping.
To guarantee leftovers, one year I just brought half of what I made to the Thanksgiving gathering, and we ate the other half at home afterwards.
With all that said, this isn’t a dish I was willing to drastically change the flavor of to make healthier. However, it’s proven to be one of the best healthy recipes I’ve ever created!
Even those who don’t want to touch gluten-free or sugar-free food will never know that this is made without wheat or refined sugar. Every time someone asks me for the recipe, they’re shocked by the ingredients.
Why You’ll Love this Recipe
Classic holiday dish – Sweet potato casserole has been a much-loved American dish since the late 1700’s, and this recipe has all of the classic flavor.
Crowd-pleaser – Sweet potato casserole is an often-requested side that is always enjoyed at every gathering. The downside is that leftovers are hard to come by!
Healthy side dish – While it does contain some natural coconut sugar, it’s still full of real, healthy ingredients. Sweet potato casserole doesn’t get any better than this!
Easy recipe – This recipe doesn’t take much time to put together which is perfect for busy holidays.
Make ahead – It’s so easy to prep this recipe a few days before serving or even a couple of months in advance if you have room to freeze it. No one will ever know!
Prep in Advance
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 do so, prepare both the filling and topping, but don’t spread the topping over the filling just yet. Place the filling and topping in the fridge separately in airtight containers for up to 5 days.
When you’re ready to bake it, sprinkle the topping over the filling. Place in the oven while it’s preheating, and then bake it as usual.
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. Place the casserole in the oven while it’s preheating, and then bake as usual.
How to Store Leftovers
If you have leftovers (or intentionally keep some back like I’ve done), you can store them in an airtight container in the fridge for up to 5 days. When you’re ready to eat them, reheat in the oven for best results.
Can I Freeze?
I don’t recommend freezing already-baked sweet potato casserole since the topping will get a little soggy.
However, if you haven’t baked it yet, 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. Place the casserole in the oven while it’s preheating, and then bake as usual.
Tools You May Need
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Ingredients
Sweet potatoes
Coconut sugar – This is my favorite natural sweetener! However, in a pinch, you could substitute brown sugar.
Coconut oil – This adds a delicious rich, buttery flavor to the casserole. If you don’t need the recipe to be dairy free, you can substitute butter.
Full-fat canned coconut milk – Coconut milk is one of the secrets to the rich flavor of this casserole! If you’re not eating dairy free, you can substitute whole milk.
Almond flour – Not almond meal. This makes the perfect gluten-free topping! If you just want to make a typical sweet potato casserole, you could use white flour instead.
Chopped pecans – The classic sweet potato casserole topping!
Salt – Sea salt or Himalayan
Step-By-Step Instructions
First, start by baking the sweet potatoes. To do so, preheat your oven to 400 degrees and place the sweet potatoes on a baking sheet. Using a fork, poke some holes on each side of the potatoes.
Place the sweet potatoes in the preheated oven, and bake for 45 minutes to 1 hour, or until they are soft all the way through. Take them out of the oven and turn the oven down to 350 degrees.
While the sweet potatoes are baking, you can go ahead and prepare the topping. Add coconut sugar, coconut oil, almond flour, and chopped nuts to a medium mixing bowl and stir to combine. Then set the mixture aside.
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 coconut sugar, coconut oil, coconut milk and salt to the bowl. Stir to combine.
Then place the sweet potato mixture in an 8″ x 8″ glass baking dish.
Sprinkle the topping over the sweet potato mixture, and then place it in your oven at 350 degrees. Bake for 30 minutes or until the topping is golden.
Serve right away and enjoy this classic holiday side dish!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Clean Eating Holiday Recipes
Fermented Cranberries in Honey – Best Cranberry Sauce
Gluten-Free Green Bean Casserole from Scratch
Best Ever Thanksgiving Turkey Recipe – Juicy & Full of Flavor
Gluten-Free Sweet Potato Casserole
Ingredients
- 4 medium sweet potatoes
- 1/2 cup coconut sugar divided
- 1/4 cup + 3 tablespoons coconut oil divided
- 1/2 cup full-fat canned coconut milk
- 1/3 cup almond flour
- 1/2 cup chopped pecans
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 400 degrees.
- Place the sweet potatoes on a baking sheet, and, using a fork, poke some holes on each side of the potatoes.
- Place the potatoes in the preheated oven, and bake for 45 minutes to 1 hour, or until they are soft all the way through. Take them out of the oven and turn it down to 350 degrees.
- While the sweet potatoes are baking, prepare the topping. Add 1/4 cup coconut sugar, 3 tablespoons coconut oil, almond flour, and chopped nuts to a medium mixing bowl and stir to combine. Set the mixture aside.
- 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.
- Place the sweet potato mixture in an 8" x 8" glass baking dish and sprinkle the topping over it.
- Place it in your oven at 350 degrees, and bake for 30 minutes or until the topping is golden.
Notes
- Coconut sugar – substitute brown sugar
- Coconut oil – substitute butter
- Full-fat canned coconut milk – substitute whole milk.
- Almond flour – substitute white flour.
This is my absolute favorite fall side, and it’s always a crowd-pleaser. If you make it, I know you’ll be hooked!