Gluten and Dairy-Free Sweet Potato Casserole (No Refined Sugar)

Sweet and nutty gluten-free sweet potato casserole is a healthier twist on a classic! It's easy to make for meal prep or last-minute baking.

5 from 1 vote

Print Pin

Course: Clean Eating Side Dishes

Cuisine: American

Prep Time: 15

Cook Time: 1 30

Total Time: 1 45

Servings: servings

Calories: 333kcal

Author: Violet Parcha

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.

Substitutions:

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 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.